Lap cheong, Chinese sausage links, add lots of flavor to quick meals, and are especially popular cooked with rice or eggs. They have the consistency of a dry salami, but have a slightly sweet flavor, says paulj. “They’re addicting,” says chowser. “If I’m using them, I have to make twice as many as I need because I know I’ll be eating them as I go.” Many Chowhounds use Kam Yen Jan brand, which is widely available in Asian markets. They keep a long time in the refrigerator or freezer.

A popular treatment is to simply add a couple of links to a pot of steamed white rice as it cooks. “It is what many Chinese do as a ‘lazy meal,'” says Chemicalkinetics. “You just toss one or two into rice and cook them together—very minimal work.” Hounds also like lap cheong as an addition to fried rice.

“I love them sliced thin, sautéed briefly with sliced green onion, and then scrambled with eggs,” says tomatoaday. “I love them for breakfast alongside garlic fried rice and over-medium fried eggs,” says letsindulge. “It’s a Hawaiian staple much like Spam.” Breakfast Rice Cakes with Chinese Sausage is a pan-Asian version of the Egg McMuffin.

Lap cheong steamed in a metal dish with soy sauce drizzled over is a real home-style dish, says huiray; add shiitake mushrooms if you like. letsindulge uses them in what he calls Asian-style gumbo: Make a medium-brown roux with peanut oil and flour, and add sliced onions and minced ginger and garlic. Add stock and one-inch chunks of lop cheong, and simmer for 15 minutes. Season with salt and white pepper, then add halved or quartered baby bok choy and cook until it is wilted.

Discuss: Lap Cheong (aka Chinese Sausages)

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