Get a nice chili oil or some other kind of sauce. Try a mild dumpling sauce if you don’t like spicy foods.

I’d suggest trying to cook them in something with plenty of spices. Soy is pretty flavorless on its own, but it usually takes on the flavor of whatever you’re cooking it in pretty well. I personally associate the flavors of fennel seed and sage with sausage, at least the kind of Italian sausage usually sold in the US, so you could try those in, for example, a pasta sauce, but otherwise I’d just suggest trying it in your favorite highly-spiced dish.

Make a slurry of liquid/coconut aminos and a thickener to coat them in before cooking to intensify the “grilled meat” profile. Maybe add some maple syrup to the slurry if you’re doing a breakfast sausage. As a former resident of the American south I’d also be remiss if I didn’t suggest serving them with a white pan gravy over biscuits.

Where I’m from, we usually braise them with salt, sugar, soy sauce, and herbs. Or you can stir-fry slices with chilli and vegetables.

These soy sausages are highly processed food and not healthy because of a few green flower logos.