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Chinese Sausage Ideas?

I love the coarse, greasy sweetness of Chinese sausage. I usually---okay, always---grill them and toss in a salad with a fish-sauce/horapa (Thai basil) dressing.

Any other ideas for cooking with these sausages?

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  1. There's tons of possibilities. Slice 'em up and put on top of the rice when you cook rice...slice and use when you stir fry veggies...add to soups....I could go on, but it would start to sound repetitive!

    1. I lay a few on top of rice before I steam it. A lot of the flavor will leech out of the sausage into the rice, and of course the resulting sausage will be steamed and not nicely charcoal grilled. Still, it's something I enjoy once in awhile because it's easy and tasty.

      Grilled sausage cut into cubes is great in fried rice.

      Sliced grilled sausage with raw garlic cloves is delicious. The sweeter the sausage, the better this method is. Make sure your garlic is very very fresh.

      Sausage in savory Chinese sticky rice (yo fan, or "oil rice") is very good, but complicated.

      1. I like sausage as an ingredient in chow mein. My usual ingredients are bbq pork (char siu), sausage, whatever green vegetables look good (choy sum, baby mustard greens, water spinach), perhaps some fresh bamboo shoots, black mushrooms. And noodles, home made or store bought. It's a quick stir-fry because everything except the veggies is already cooked. Final touch is thick soy with a little corn starch in water. Overall it's a little sweet but very tasty.

        That's going to be dinner when I get home tonight.

        1. I like to stir fry the lop cheung thinly sliced with chicken and shitake mushrooms. This is a fast and easy dish but popular with my family!

          1. For a cross-cultural dish, I've made a very tasty risotto with Chinese sausages and basil or cilantro. I've also used it in a similar way with pasta.

            1. The sweeter kind is probably Taiwanese sausage. As mentioned by Pei it's great grilled or fried with raw garlic or stir-fry with leeks. Also great with stir-fry sliced loutus roots.

              1. Hadn't thought about it for years until I saw this thread but I used to make a dish cooked in a lettuce-lined Chinese "sand" pot: scallops, sausages (not the sweet ones), bamboo shoots and broccoli braised in soy, rice wine and oyster sauce and drizzled at the end with sesame oil. Easy, delicious and nice to look at.

                1. I like Chinese sausage in my fried rice.

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                  1. re: S_K

                    Same here. I boil it for a minute to get rid of some of the excess fat, then peel it (my 2 yr old has a hard time with the skin) and then slice/chop it up.

                    I also like it in Char Kway Teo, which is a Malaysian rice noodle dish.

                  2. Great with green onions and a little soy in an omelet. I saute it a little first.

                    1. I used to buy lop cheung in manapuas (baos) at a take out place in Chinatown-Los Angeles. They were covered in ground pork-finely chopped water chestnuts and maybe shrimp and very nicely seasoned. The bakery-take out is long gone, but I remember how good and different they were. Yum... I only use Dynasty Lop Cheung-Made in Canada I believe. Steam and serve with dry mustard and shoyu.

                      1. Chinese sausage is delicious in a rice stuffing or dressing for poultry. It's also great with chicken in glutinous (sticky) rice in lotus leaves. I also have a fantastic recipe from Joyce Jue called Stir-fried Rice Noodles with Shellfish and Bok Choy -- it contains sausage, shrimp, mussels or clams, chicken, bok choy and fun, and it's absolutely delicious. I also like long beans stir-fried with Chinese sausage -- I have a very good recipe for this from Grace Young's visit to the Cooking Live television show. And finally, I have a nice recipe for meatballs that includes both ground beef and Chinese sausage -- it's from Martin Yan.

                        1. we usaly cut it up and fry it in butter with onions and perogies

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                          1. We had a Chinese themed Thanksgiving this year and my daughter made the Sticky Rice Stuffing from the Nov 07 issue of Gourmet. It contained chinese sausage. It was wonderful. Everyone raved about it.

                            1. Slice in rounds and steam with baby bok choy split lengthwise. Toss before serving to get some of the exuded fat into the veggie. Stir fry with cabbage shreds and lots of pepper.

                              1. Coming late to this thread but will anyone recommend their favorite brand? Thanks.

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                                1. Thinly sliced and woked with snow peas, a little oil, soy sauce, sesame oil, and minced garlic and grated ginger if you like.