Description
A Hakka-derived Xiaochi where pork small intestines are stuffed with a pink, gooey liquid of coarse minced pork and sweet potato flour, boiled into a squishy texture.
Restaurants serving Starchy Pork 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
- Pork small intestine
- Sweet potato flour
- Pork
- Hongzao(Red yeast rice)
- Five-spice
- Shredded ginger
Instructions
- [Authentic Recipe]
- [Filling Prep] Coarsely mince lean pork. Mix with plenty of 'sweet potato flour', water, soy sauce, salt, five-spice, and a little Hongzao (red yeast rice: source of pink color) to make a gooey liquid filling.
- Clean pork small intestines with salt/vinegar to remove odor.
- Use a funnel to pour this pink liquid filling into the intestine (leave room as starch expands when boiled; tie ends).
- Boil in water on very low heat for 30-
- mins until the starch sets into a translucent jelly.
- Cool (or keep warm) and slice into bite-sized rings.
- Plate, serve with shredded ginger and garlic soy sauce (or chili sauce).
Learn more Spice, substitutes, tips
Key spices
Five-spice and Red yeast rice aroma
Substitutes at Japanese supermarkets
Irreplaceable (Texture completely different from sausages)
Pairing
Mianxian or light rice noodle soup
Trivia
[Hardcore] Among 'Heibai Qie' offal, this is the most mysterious and unidentified to foreigners. Looks like a pink sausage, but meat is sparse; it's 'mostly a squishy starch mass'. Becoming captivated by this texture joins you to the hardcore Taiwan ranks.
Eating tips & etiquette
[Unique Eating] Enjoy the 'chewy' casing and the mysterious 'squishy, gooey' sweet potato flour inside along with the sweet/savory garlic sauce!
Allergen
Pork, Soy, Wheat