Steamed Sausage Food

INSTANT POT ITALIAN SAUSAGE

Steps:

• Pour water in the Instant Pot, then put sausages in the Instant Pot in a single layer.
• Close the lid on the Instant Pot and turn the valve to Sealing position.
• Press the "Pressure Cook" or "Manual" button and set the time for 15 minutes.
• When the Instant Pot is done cooking, quick release (QR) the steam.
• Remove the Italian sausages from the Instant Pot using tongs and serve.

STEAMED CABBAGE WITH SMOKED SAUSAGE & RED POTATOES

Steps:

• 1. Melt butter in dutch oven; add onions and saute until tender.
• 2. Pour 1/2 cup water into the pot.
• 3. Add sausage slices and potato cubes.
• 4. Then add cabbage wedges.
• 5. Add salt & pepper.
• 6. Cover and steam for 30 min. or until tender.
• 7. Stir occasionally.
• 8. Add 1/4 to 1/2 cup water if needed to keep from burning.

STEAMED SAUSAGE AND VEGETABLES

Steps:

• Place vegetables and sausage in a large electric skillet.
• Sprinkle generously with garlic salt.
• Pour 1 cup of water over vegetables.
• Cover and steam at 275 degrees for 20 minutes or until vegetables are tender.

SAUSAGE STEAMED WONTONS

Steps:

• Break up the sausage as you cook it (5 minutes), drain off fat.
• Stir in chopped mushrooms.
• Saute about 5 minutes or until the liquid evaporates.
• Remove skillet from heat and stir in the cream cheese, let cool 15 minutes.
• Brush edges of wrapper with water (use a Q tip).
• Place a heaping tsp of meat mixture in the center.
• Bring the 4 corners up over the meat and seal.
• repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container).
• Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen.
• Serve warm with the worcestershire sauce as a dip.

BEER-STEAMED SAUSAGES

Steps:

• Prick each sausage in several places with tip of small knife. Pour beer into bottom of pan fitted with steaming rack or basket, making sure beer doesn't cover rack, and heat beer to boiling. Adjust heat to maintain gentle boil and place sausages on rack. Steam covered until sausages are firm to the touch and just cooked through, 6-8 minutes. Remove from heat and transfer to paper towels.
• About 10 minutes before serving, heat butter and oil in large heavy skillet. Pat sausages dry and place in skillet. Saute, turning with tongs, until well browned on all sides, about 10 minutes. Cut sausages diagonally into 3 or 4 pieces each. Serve hot with cornichons, onions, and mustard.