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.