Taiwanese Sausage with Sticky Rice (Da Chang Bao Xiao Chang)
もち米の腸詰でソーセージを挟む！？台湾夜市の最強ホットドッグ
Description
A representative B-grade gourmet of Taiwanese night markets. Instead of a bun, a thick glutinous rice sausage (large intestine) is slit open to sandwich a sweet Taiwanese pork sausage (small intestine), pickled greens, and garlic.
Restaurants serving Taiwanese Sausage with Sticky Rice (Da Chang Bao Xiao Chang)
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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
- Glutinous rice sausage
- Taiwanese pork sausage
- Suan Cai(pickled greens)
- Garlic
- Peanuts
- Sweet-spicy sauce
Instructions
- [Authentic Recipe]
- Stuff pork large intestines with seasoned glutinous rice and peanuts, boil, then charcoal-grill.
- Charcoal-grill sweet Taiwanese pork sausages.
- Slit the glutinous rice sausage (Da Chang) deeply lengthwise.
- Brush the slit with a sweet-spicy soy or chili sauce.
- Pave with minced pickled greens, raw garlic slices, and cucumber.
- Sandwich the hot pork sausage (Xiao Chang) inside and serve in a paper bag.
Learn more Spice, substitutes, tips
Key spices
Intense sweetness of Taiwanese sausage and the stimulating heat of raw garlic、生ニンニクの刺激的な辛味
Substitutes at Japanese supermarkets
(Sausage making is difficult; buy at Taiwanese food stores and grill)
Pairing
Boba Milk Tea / Taiwan Beer
Trivia
Translated literally as 'large intestine wraps small intestine', sounding grotesque but tasting exquisite. Invented in Taiwanese street stalls in the 1990s, it instantly became a national soul food.
Eating tips & etiquette
Hold the hot paper bag and bite directly into it. The chewy rice, bouncy sausage, and violent punch of raw garlic unify in your mouth. Adding massive garlic without worrying about breath is the Taiwanese style.
Allergen
Pork, Soybeans, Wheat, Peanuts