Chinese Style Spicy Sausage (Pork & Chicken) 10oz (Pack of 1)

I live in MD, I always go to VA to buy this, however, with Amazon, I really don't have to drive an hour 20 mins to buy it, I can just order it here. I am Chinese I have this since we were little kids, so the taste is not weird to me, actually when i am homesick, I take this out from refrigerator and cook them in rice, just like my mom did. These have a lot of oil, so you don't eat them all at one time, usually 2 strings and cut it up and stir fry it, like with broccoli, celery, or put them in rice cooker while cooking rice, so the rice has this oil favor. I always eat this with rice, just a habit, but I love that this company post this in Amazon so I can purchase them. Thank you!

I remember my parents cooking this for pancit and fried rice. I never forgot the taste. I am sure they are in the local Asian markets but never really actively looked. I found these by chance on Amazon and I have no idea why. But I bought them to try and these are the same ones my parents used... Or at the very least they tasted the same, plus the red packaging is something I remember. May not be identical but the taste test does not lie. Peel the skins of before cutting and frying. You're welcome!

I grow up eating this and loved it. I livedin a more rural area so finding this on amazon was a good treat. There's no asian grocery store within an hour drive. This is an important ingredient for my fried rice and banh bao recipes. It taste great alone as a snack (like a hotdog), microwave it for about 20 seconds. Make sure your wrap it in a paper towel before heating to reduce grease splatter. It taste fresh and I'm ready for another batch soon. If you get this and it's brown in color, that is not good to eat. I would refrigerate any open package in a freezer bag. Freeze the rest until you are ready to use. I find that it's best to consume it within 7 days once opened. 90 days freezer storage. It taste better when it's not stored too long. There's a funny smell when it's too old.

I have purchased literally hundreds of Chinese sausages from dozens of sausage makers, usually west coast, east coast, Toronto Canada and others. Kam Yen Jan brand is the best without question. Not mushy, not made with organ meats or other cheap bits, cooks up firm and meaty with a pleasant sweetness. The way Chinese sausage (Lop Cheung) is meant to be. Ming L.

The package says they have to be refrigerated or frozen so I expected these to arrive with a cooler. I pulled them out of my mailbox and they were hot and juicy in the package, but not in a good way. I’m sure that they ship in large trucks in the heat but something just didn’t feel right so I threw them away. I was going to use them to make nasi goreng for my family but I didn’t want to risk food poisoning. The brand, the flavor, and the packaging is great but I guess I would rather travel 90 miles to get them at a store.

Unsure what happened, have ordered before and they were ok. this order, something not right, idk if they were old?, ... they did not steam up right, and they are super hard, not juicy at all, very thin. almost like jerky and they have a strange taste as well. I was raised on these, and so now have my own grown kids and we all have never had them like this before. will try again, simply because our ranch is very rural now and this is an easy way for us to get this product, but hopefully we get good food this next time. this was very unsatisfactory and strange. :( ps: going to open the 3rd pack to see if it also is as bad as the 1st. two pks. will update on the new order as well.

Very good. I've loved Chinese-style sausages since I first had them in my teens. Unless you can get to an Asian market, though, they are hard to find. So glad Amazon now carries them. They're great stir fried with baby bok choy to serve over rice with a light sauce of broth, soy and cornstarch and a shake of white pepper. I also like these sliced very thinly in fried rice. Some folks prefer to steam them first -- sometimes I do, sometimes I don't. Enjoy!

I love Chinese-style sausage, especially the ones with liver in the mix. It has a richer more umami flavor, IMO. However, the ones with liver are hard to find in the U,S. outside a well-stocked Asian market. I believe they're usually made in Viet Nam -- the French influence, I guess, but there are companies in the U.S. that make them now, too. Still, hard-to-find and more expensive than the standard style.So, I was very happy to see these on Amazon and also happy with the quality. They are as expected in flavor, and we're enjoying them very much. My favorite way of serving them is steamed and sliced, served over rice with stir fried baby bok choy in a light soy and water/broth sauce, simply thickened with cornstarch/tapioca starch with a sprinkling of ground white pepper for a little heat. The light sauce and the freshness of the bok choy are great foils for the richness of the sausage. They're also good in fried rice and in a steamed bun kind of thing or just wrapped in dough like a sausage roll. However you use them, these are tasty and just what we were hoping for.