Yeah it doesn't really matter if they're actually Cantonese sausages, the key is that it's a lot of smoked fatty stuff. The fat melts in the high pressure cooker which flavors the rice and extremely cheaply at that, like 200 grams of sausage makes the entire pot nice and melty.
You can also try making rice using fish. Those oblong canned fish with beans, I think they're labelled Salted Dace with Blackbeans in the States or something? Yeah, drop everything, including the fishbones and the oils, into the steamer except the beans, the fish meat will dissolve nicely and have the same effect as sausage. The beans are a natural side dish for whatever else you might've prepared, or can be mixed in once the rice is done steaming.
In my experience putting the beans in isn't a great idea, they're far too salty and you end up with rice that's much too harshly flavored to act as a staple.
Give it a shot next time tell me what you think.