Tōa-tn̂g Pau Sió-tn̂g

Tōa-tn̂g Pau Sió-tn̂g (Taiwanese Big Sausage Wrapping Small Sausage)

A beloved Taiwanese night market snack, this dish features a savory glutinous rice sausage wrapped around a juicy pork sausage, grilled until the rice is crisp and the pork is tender.

Prep

30 min

Cook

20 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) glutinous rice (sticky rice), soaked in water for at least 4 hours or overnight
• •150 g (5¼ oz) ground pork
• •3 cloves garlic, minced
• •1-2 red chilies, finely chopped, adjust to taste
• •2 shallots finely chopped, or 1 small onion, finely chopped
• •2 tbsp soy sauce
• •1 tbsp rice wine, or dry sherry
• •1 tsp five-spice powder
• •1 tsp sugar
• •1/2 tsp white pepper
• •4 sausages small pork sausages, each about 80 g (3 oz), use Taiwanese sausages if available
• •300 ml (10 fl oz) water or chicken stock, for cooking the rice
• •1-2 tbsp vegetable oil, for grilling/frying
• •fresh cilantro and raw garlic slices, optional, for serving

Steps

1. 1 Drain the soaked glutinous rice and set aside.
2. 2 Heat a wok or large pan over medium heat with a little oil. Add shallots, garlic, and chili; stir-fry until fragrant, about 1 minute.
3. 3 Add ground pork and stir-fry until no longer pink, breaking up lumps. Add soy sauce, rice wine, five-spice powder, sugar, and white pepper; mix well.
4. 4 Add the drained rice to the pan and stir to coat with the pork mixture. Pour in the 300 ml (10 fl oz) water or stock. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15–20 minutes, stirring occasionally to prevent sticking. Remove from heat and let cool slightly.
5. 5 While the rice cooks, poach the sausages: bring a pot of water to a simmer, add the sausages, and gently cook for 5–6 minutes until hot and the internal temperature reaches 71°C (160°F). Alternatively, pan-fry them in a little oil until cooked through. Set aside.
6. 6 When the rice mixture is cool enough to handle, take a portion (about 75 g / 2¾ oz) and flatten it on a piece of plastic wrap. Place a cooked sausage in the center, then wrap the rice around it, pressing to completely encase the sausage. Form a cylindrical shape. Repeat with the remaining sausages.
7. 7 Heat a grill or a large non-stick pan over medium-high heat with a little oil. Place the wrapped sausages and cook, turning occasionally, until the rice is golden and crisp on all sides, about 8–10 minutes.
8. 8 Serve hot, optionally with extra garlic, chili, and fresh cilantro.