Description
The face of night markets: Taiwan's unique sweet, five-spice-scented red sausage (Xiangchang) grilled over charcoal until the casing bursts, eaten while biting into raw garlic.
Restaurants serving Grilled Taiwanese Sausage
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Taiwanese Xiangchang(Sweet raw sausage)
- Raw garlic(Whole unpeeled)
Instructions
- [Authentic Recipe]
- [Xiangchang] Prepare red raw sausages (Taiwanese Xiangchang) made by stuffing pork casings with coarse minced pork (fatty is delicious) kneaded with massive sugar, soy sauce, Kaoliang liquor, 'five-spice', and 'cinnamon'.
- Make diagonal shallow cuts on the surface to prevent the casing from bursting too much when grilled.
- Arrange over a charcoal stall grill, rolling slowly to cook.
- The massive sugar and fat inside melt out, caramelizing the surface dark red/black. Grill firmly until 'charred' and fragrant.
- Insert a bamboo skewer.
- The ultimate rule: when serving, absolutely hand the customer 1-
- whole cloves of 'raw unpeeled garlic' (or make it self-service).
Learn more Spice, substitutes, tips
Key spices
Sweet five-spice aroma and intense raw garlic heat
Substitutes at Japanese supermarkets
Japanese coarse-ground wiener (completely different flavor)
Pairing
Taiwan Beer (18 Days Draft) exclusively
Trivia
[Hardcore] 'Raw garlic with sausage' is like law for Taiwanese. The intense garlic heat brilliantly neutralizes the sausage's greasiness and extreme sweetness. Tomorrow's breath is ruined, but the bliss is worth it.
Eating tips & etiquette
[Unique Eating] Bite the hot sweet sausage with your right hand, peel raw garlic with your left and bite it 'crunch!', exploding sweetness and heat in your mouth!
Allergen
Pork, Soy, Wheat