Description
A coastal specialty where sweet Taiwanese sausage (Xiangchang) is heavily kneaded with popping 'flying fish roe (Feiyu Luan)' and charcoal-grilled fragrantly.
Restaurants serving Flying Fish Roe Sausage
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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
- Flying fish roe(Feiyu Luan)
- Coarse minced pork
- Sugar
- Five-spice powder
- Raw garlic
Instructions
- [Authentic Recipe]
- [Filling Prep] Mix coarse minced pork with sugar, salt, rice wine, and five-spice for the basic Xiangchang filling.
- Generously add 'Feiyu Luan' (flying fish roe from Taiwan's coast, especially Lanyu/Keelung: golden with a popping texture), mixing gently to avoid crushing.
- Stuff into pork casings and dry (yellow roe specks are visible through the skin).
- Charcoal-grill slowly until the casing is tight, fat drips, and it gets a savory char.
- Slice diagonally and plate (or serve on a skewer at stalls).
- Serve garnished with raw garlic slices.
Learn more Spice, substitutes, tips
Key spices
Five-spice and Charcoal aroma
Substitutes at Japanese supermarkets
Mix capelin roe or mentaiko into minced pork and grill
Pairing
Cold Taiwan Beer or White Wine
Trivia
[For Everyone] Flying fish is vital to indigenous people (like the Tao). Seeing this roe sausage in port towns/night markets compels you to buy it. The contrast between tender meat and popping roe is fun, hugely popular with everyone.
Eating tips & etiquette
[Unique Eating] Enjoy the 'pop! pop!' texture of the flying fish roe bursting from the sweet pork fat, biting into raw garlic to tighten the flavor!
Allergen
Pork, Seafood (Fish roe), Soy, Wheat