Entree: China – Taiwanese Chinese – 大腸包小腸 ➤ Dàcháng bāo xiǎocháng (Grilled Taiwanese pork sausage served inside a sticky rice "sausage" made from seasoned glutinous rice)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 3 hrs

Total 3 hrs 50 min

Ingredients

- 4 Taiwanese pork sausages, approx. 3 oz (85 g) each
- 2 cups (360 g) glutinous (sticky) rice, uncooked
- 1 1/2 cups (360 ml) water for steaming the rice
- 2 tbsp (30 ml) pork lard or vegetable oil
- 1 tsp (5 g) salt, divided
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (12 g) sugar
- 1 tbsp (15 ml) rice wine or dry sherry (optional)
- 2 cloves (6 g) garlic, minced
- 1/4 cup (30 g) roasted peanuts, coarsely crushed
- 1/2 cup (75 g) pickled mustard greens, finely chopped
- 1/4 cup (10 g) cilantro leaves, chopped
- 2 tbsp (30 ml) sweet chili sauce or garlic-chili sauce
- 4 large hog casings (cleaned) or banana leaves and kitchen twine for wrapping
- Bamboo skewers or toothpicks if using banana-leaf rolls

Instructions

1. Rinse the glutinous rice until water runs clear, then soak for at least 3 hours or overnight. Drain.
2. Mix drained rice with pork lard or oil, 1/2 tsp salt, soy sauce, sugar and rice wine; transfer to a heatproof dish and steam over boiling water for 30–40 minutes until fully translucent and tender.
3. While rice steams, grill or pan-sear the Taiwanese pork sausages over medium heat until cooked through and nicely caramelized, about 8–10 minutes, turning occasionally. Keep warm.
4. Shape the hot steamed sticky rice into 4 firm sausage logs (about 3–4 inches long) by packing rice into plastic wrap or stuffing into cleaned hog casings; tie ends. If using banana leaves, form rice into logs, wrap tightly and secure with twine then briefly grill to set shape.
5. Finish rice sausages on a hot grill or cast-iron pan, turning until the surface is slightly charred and set, about 6–8 minutes, rotating to get even color.
6. To assemble, slice the rice "sausage" lengthwise (not all the way through) and insert a grilled pork sausage. Top with pickled mustard greens, crushed peanuts, cilantro and a drizzle of sweet chili or garlic-chili sauce. Serve hot.