Another way you can do this is once the sausages have been removed from the boiling water, pat them dry with some paper towels. Then thinly slice them and saute them in the oil. The sliced sausages will be crispier than if you were to use the recipe above. If you saute the chinese sausages whole as stated in the original recipe above, the sausage will be soft on the inside and crispy on the outside once they are sliced . Either way will work. It just depends on the texture that you prefer.