Sauteed Chinese Sausage

Lee Thayer


This is a basic recipe and I want to write this to make it easier, or rather better, for more enjoyable Chinese Sausage. In Thailand there is many brands of this sausage, don't look in the refrigerated or frozen meat section, this is air dried sausage and is shelf stable when it is packaged, so just look on a shelf. I am going to use the most common one, called Lap Cheong, which is the Chinese name and is a sweet sausage. The secret to good Chinese sausage, steaming. Steam whole, then slice, then saute.


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10 Min
30 Min
Stove Top


  • 4
    links chinese sausage
  • 2 clove
    garlic, smashed and minced
  • 1
    onion, diced large
  • 2-3
    spring onions, chopped 1-2 inch pices
  • 1 Tbsp
    soy sauce

How to Make Sauteed Chinese Sausage


  1. First thing we need to do is soften the sausages, we are going to use a steamer of your choice, I will use my rive cooker with a steamer basket it came with. Add a 1-2 cups water to the steamer pot, when boiling, add the sausages to the steamer tray, cover, and steam for 15 minutes.
  2. Remove the sausages to a cutting board and slice about 1/4 inch thick (or a bit less) at an angle. This is for appearance as well as making a larger piece of sausage. The sausage is hot so use tongs to hold them while you slice.
  3. Heat a large non stick pan on medium heat, when hot, add the sausage and garlic, stir often. Lot of sugar in this sausage so it will burn rather quickly. Cook until the garlic is starting to brown.
  4. Then add the onion and spring onion, continue stirring often to crisp up the sausage and soften the onions. Stir in the soy sauce.
  5. Serve with sides of your choice.

Printable Recipe Card

About Sauteed Chinese Sausage

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian

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