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. They're specially good with snow or sugar-snap peas steamed then tossed with a drizzle of sesame oil and sprinkled with 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. One word of warning, though: check the ingredients list carefully before you make your pick. Some, but not all, of these sausages are packed with MSG.

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Posted on Friday 04th February 2011 in Asia to Australasia, Ingredients