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Da chang bao xiao chang
大腸包小腸: a grilled sweet pork sausage tucked into a split sticky-rice 'bun' with pickles, garlic and basil
'Big sausage wraps small sausage' is one of the most photographed snacks at Shilin and Raohe night markets in Taipei. A plump, garlicky glutinous-rice sausage is grilled until crisp, split like a hot-dog bun and stuffed with a sweet Taiwanese pork sausage, pickled cucumber, sliced raw garlic, basil and a smear of sauce. This home version shapes the sticky rice in cling film instead of casing, so you do not need intestines. The Taiwanese sausage is pork and must be cooked through. Contains soy and peanuts. Chef's tip: chill the steamed rice log overnight; it slices and grills cleanly and holds its crust.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the sticky-rice 'sausage'
- 10 ½ oz glutinous ricesoaked for 4 hours or overnight
- 1 ⅜ oz roasted peanutsroughly chopped
- 3 tbsp crisp fried shallots
- ½ tsp salt
- ¼ tsp ground white pepper
- 1 tbsp vegetable oil
For the filling
- 2 ⅞ oz pickled cucumber or pickled mustard greenssliced
- 2 garlic clovesthinly sliced
- 1 handful Thai basil leaves
- 1 tbsp chilli sauce (optional)
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Method
0/6 doneStep 1: Drain 10 ½ oz glutinous rice, spread it in a steamer lined with a damp cloth and steam over boiling water for 25 minutes, until each grain is translucent and chewy.
25 minStep 2: While hot, mix the rice with 1 ⅜ oz roasted peanuts, 3 tbsp crisp fried shallots, ½ tsp salt and ¼ tsp ground white pepper. Divide into 4 and roll each tightly in cling film into a log about 4 cm thick and 14 cm long. Cool, then chill for at least 2 hours, ideally overnight.
10 minStep 3: Heat a grill pan over a medium heat. Prick 4 Taiwanese sweet pork sausages and cook for 10–12 minutes, turning, until glossy, caramelised and 160°F in the centre. Common mistake: high heat; the sugary pork sausage blackens outside before it is cooked inside.
12 minStep 4: Unwrap the rice logs, brush with 1 tbsp vegetable oil and grill for 6–8 minutes, turning, until crisp and golden all over.
8 minStep 5: Split each rice log lengthwise without cutting right through. Brush the inside with 2 tbsp thick soy paste (soy sauce paste) and add 1 tbsp chilli sauce, if using.
2 minStep 6: Tuck in a sausage, 2 ⅞ oz pickled cucumber or pickled mustard greens, a few slices of 2 garlic cloves and some 1 handful Thai basil leaves. Wrap in paper and eat hot.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 20 g
- Carbs
- 72 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does da chang bao xiao chang take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
- What can I use instead of crisp fried shallots?
- Half an onion per 2 shallots.
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