Chinese sausage is excellent with sticky rice , in fried rice , as a protein in stir fry, with moi, or as a side with whtie rice. You can get it in the refrigerated section of most Asian markets. There are a number of different brands here is what it usually looks like on the back of the package. Flycogen 20:04, June 26, 2011 (UTC)
How to Cook itEdit
You can steam it, fry it, boil it, or combine various cooking methods as mom did. You can even just toss it on top of you rice in the rice cooker and it will cook. I highly recommend cooking these babies before putting them into any dishes (i.e. stir fry or fried rice ) becuase there is alot of fat in them and it will make your dish pretty oily if you don't pre-cook them. Also it is easier to get a nice crisp texture this way.
How Mom Cooked ItEdit
- Put about 1/2 inch of water in the bottom of a frying pan or wok and bring to a boil
- Cut the links apart.
- Put the sausages in the water and turn every few minutes untl the casing turns a bit white. White dots may appear on the casing. That's normal. Cook in the water for about 5-10 minutes.
- Pour the boiling water out and replace with about 2 tablespoons of oil.
- Return to medium-low heat
- Cook each side of the sausage for about 3-4 minutes until the outside is crisp.