We tried this simple and delicious recipe: http://steamykitchen.com/26666-how-to-cook-chinese-sausage-recipe-video.html The gist of the video is you prepare dry rice and measure water as you normally would, but then you add a few Chinese sausage links on top just before starting the rice cooker. Cook as you normally would, then remove the sausage links and cut them on a diagonal. Garnish with scallions. We used 2 cups jasmine rice and 4 sausage links, but 3 sausage links would be sufficient. (Dec. 2016)
Here is more info on Chinese sausage (lap cheong, which typically is part of Cantonese cuisine):
https://www.google.com/amp/www.foodrepublic.com/2016/06/07/what-is-lap-cheong/amp/?client=safari
Note: We found this same method worked for steaming Korean blood sausage (soondae) when we bought whole links from a local soondae restaurant. More info on soondae: https://www.google.com/amp/s/www.seriouseats.com/amp/2011/03/nasty-bits-korean-blood-sausage.html
Cooking Adventures 