- 2 duck sausages, skinned
- ½ tsp chilli powder
- pinch paprika
- 25g/1oz Wensleydale cheese
- 3 large savoy cabbage leaves
- Âź red onion, thinly sliced
- pinch paprika
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Mix together the sausage meat with the chilli powder, paprika and Wensleydale in a bowl. Form into six balls, each the size of a golf ball.
- Meanwhile, blanch the cabbage leaves in boiling water for 3-4 minutes and then remove and drain on kitchen towels.
- Cut each leaf in half and wrap a cabbage leaf half around each duck ball. Secure with cocktail sticks if necessary.
- Place the cabbage-wrapped balls into a bamboo steamer placed over a pan of simmering water. Cover and steam for 5-8 minutes, or until thoroughly cooked.
- For the sauce, heat together the sauce ingredients in a small pan for five minutes.
- To serve place the steamed sausage parcels on a plate with the sauce poured over.