Peel the onion, halve it and cut it into strips. Wash the Chinese cabbage and also cut into strips. Peel the carrots and cut into thin slices. Cut the sausage into quarters lengthwise and cut into slices about 1/2 cm thick.
Heat the oil and fry the sausage, turning. Remove and heat the butter in the drippings. Sauté the onions and carrots for about 5 minutes, then add the Chinese cabbage and continue to sauté. Fold in the sausage.
Finely chop the chives. Mix the sour cream and crème fraîche until smooth. Season with the paprika powder. Stir in the chive rolls, except for a few for garnish. Garnish the sausage pan with the chives and serve with the dip.