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. My mother in law received several packages of this a few years back, from Northern Thailand, a very good brand. The family was excited about this but mother in law told everyone, no one cooks it except my wife, her daughter, her other daughters were not allowed to cook it. So I cooked a dish for the family and it was very well liked by mother in law, who stated, ok, now the only ones that may cook this for her is me and my wife. The secret to good Chinese sausage, steaming. Steam whole, then slice, then saute.