Chinese style sausage

Steam whole links over simmering water for about 15 minutes, until steaming hot all the way through, then let them cool slightly before slicing. If you use a food thermometer, the centre should reach 70°C for 2 minutes.

It is often steamed on top of rice, then sliced into the finished rice; it also works in fried rice and claypot rice. Add it towards the end of cooking fried rice so it warms through without becoming tough.

Follow the packet’s storage instructions, as some products are sold chilled and others are shelf-stable while unopened. Once opened, seal it in a container or wrap it and keep it in the fridge; freeze any links you will not use in time.

It is cured, but that does not necessarily mean it is ready to eat. Cook it until steaming hot throughout unless the packet specifically says it is ready to eat.

For a similar sweet-and-savoury note, use diced smoked bacon with a small pinch of sugar. It will not have quite the same firm texture or cured flavour, so add it sparingly.

Sugar is part of the seasoning in many Chinese-style sausages, often alongside rice wine and soy sauce. The sweet, savoury flavour is especially noticeable when the sausage is steamed with plain rice.

Yes: Chinese-style sausage has 538 kcal per 100 g, compared with 288 kcal per 100 g for ordinary sausage.