This dish uses lap cheung (wind-dried sausage), yuen cheung (liver sausage; it's even better if it's made with goose liver) and lap ngap (salted duck). This is not a dish for dieters or fat-phobes.

Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside. Add the sliced onions to the tin. Mix the dried herbs, mustard and ...

NewsdayTV's Ken Buffa visits a Huntington Italian deli and learns how to make soppressata, a dry-cured sausage. Credit: Anthony Florio Stay logged in. The Newsday app makes it easier to access ...