Potatoes scrubbed and ready for dicing. I totally forgot to add the onion and bell pepper to the board for the photo. oh well, not a show stopper. Now the sausage is air dried but not safe for consumption yet.

Chinese sausage is stable at room temp before opening the package and refrigerated after that. This is a hard sausage, and a trick to get it soft is to steam it first before adding to a dish. The steaming also cooks it mostly through. The 3 sausages added to my hot steamer (rice cooker).

Steam for 20 minutes. Here you can see the sausage has swelled up a bit. After 20 minutes, remove them to a cutting board and dice them.

While the sausage is steaming, heat some lard or cooking oil, maybe 2-3 tablespoons, in a large non stick pan on medium heat. While the pan is heating, dice the potatoes and add them to the hot pan and give a good shake or two of pepper if you like.

Then add the bell pepper and onion and mix into the potatoes.

When the sausage is ready, dice that and add to the pan.

Continue cooking until the potatoes are browning up and tender.

Serve with sides of your choice.