The famous Chinese
sausage, lap cheong, are made in similar dimensions to the well-known pepperoni
(that is, long and thin). The Cantonese
word lap cheong is a generic term for "sausage".
Pork meat and fat from the sow is roughly chopped and combined with salt, sugar, and anise. Every cook will have her own additional recipe for the spice mix. The mixture is stuffed into narrow casings, boiled, and hung.
It is said that the ruder the look of the sausage, the better it will taste!
Lap cheong is available fresh from asian grocers, and also sliced and canned in many supermarkets.
research sources include AsiaOne, The Cook's Thesaurus, and a multitude of hits from Google.