How to make Spicy Sausages | Yan Can Cook | KQED

Martin Yan makes some of his brunch favorites, beginning with a steamed savory custard with green onions and crab. (01:00 ) followed by asparagus with spicy vinaigrette (4:58)
He also teaches us his favorite techniques for cutting pineapple in preparation for a bright and fresh fruit salad with plum wine (9:28).

Make your brunch a hearty one with the addition of country-style sausage patty (13:37) or lap cheong hot sausage (17:00). Special guest and sausage king Bruce Aidells of Aidells Sasuages joins Martin and shows him an exciting way to make sausage using 5 spice powder and Scotch.

#MartinYanMondays #sausage #recipes
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.

See what Martin is up to now on his website: https://yancancook.com/home/
Discover more fun with food on KQED: https://www.kqed.org/food

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