Chinese sausages

Lap cheung - Chinese sausages - are worth having a packet of in the refrigerator. They are cured, not unlike a salami. So they will keep.

They are sweet, generally anise-flavored and fatty. And addictive. You could just serve them, steamed then sliced on the diagonal in 1/8th inch pieces, with cocktails.

And when you have nothing in the house, take one per person out of the package, steam it, then slice it in thin diagonals and serve with plain rice and a stir-fried vegetable. Especially good is with snow or sugar-snap peas quickly tossed in a little vegetable oil and a dash of soy sauce, the sprinkled with a drizzle of sesame oil and a sprinkling of toasted sesame seeds before serving.

You'll find them in a vacuum pack in every Oriental supermarket's cold cabinet. The Chinese particularly like them at their New Year celebrations.

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