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*Chinese sausages are available in most Asian markets.
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They keep for a long time in the refrigerator and even longer in the freezer.
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There isn't really a substitute but, if you're unable to find it, try a little ground pork instead.
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Another alternative would be to omit it from the recipe- which I've done for my non meat eating daughter in law.
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The pancakes are still super delicious.
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Combine the flour, baking powder, salt, pepper and cayenne.
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Then stir in enough of the stock to make a batter just a little thinner than for regular old pancakes.
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Stir in the rest of the ingredients and refrigerate until ready to use.
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Use a heavy skillet (cast iron or Calphalon if available).
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Heat it to very hot, then adjust the flame down so the pancakes cook evenly and not too quickly.
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(You'll soon get the hang of it).
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Add enough oil to cover the bottom of the pan and, when hot, ladle in about 2 T of the batter for each pancake.
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When brown and crispy on the bottom, turn them over to finish the other side.
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(The unused portion of the batter will thicken while you're cooking the pancakes; just add a little more stock as necessary).
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Blot well on paper towels and serve with any or all of the recommended sauces.
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(You'd better make a lot of them because they disappear quickly).
