Da Chang Bao Xiao Chang (大腸包小腸)
Recipes with Taiwanese Sausage
The name means 'large intestine wrapping small intestine.' A grilled sticky rice sausage is split open and used as the bun; a grilled sweet pork sausage goes inside. Toppings pile on top: raw garlic, pickled cabbage, fresh basil, and soy paste. The rice sausage soaks up the fat from the pork sausage as you eat. This is the signature format of Taiwan's night markets, assembled to order at the stall and eaten standing on the street.
Prep Time
10 min
Cook Time
20 min
Servings
2
Difficulty
Medium
Ingredients
- 2 Taiwanese sweet pork sausages (xiangchang)
- 2 Taiwanese sticky rice sausages (nuomi chang, 糯米腸)
- 4 cloves garlic, sliced thin
- 4 tbsp Taiwanese pickled cabbage (suan cai)
- 8–10 fresh Thai basil leaves
- 2 tbsp soy paste (jiang you gao) or hoisin sauce
- 1 tsp chilli sauce (optional)
- Bamboo skewers
Steps
Light a charcoal grill or heat a grill pan over medium-high. Both sausage types go on together. The sticky rice sausage is larger and takes longer, so start it 4–5 minutes before the pork sausage.
Grill the sticky rice sausage for 12–15 minutes total, turning every 3–4 minutes, until the casing is golden-brown and slightly blistered across its entire surface.
Add the pork sausages to the grill. Cook for 8–10 minutes, turning regularly, until the skin is deeply caramelised and charred in spots. The sugar content means the exterior colours faster than an unseasoned sausage — watch the heat.
Remove both sausages from the grill. Cut the sticky rice sausage open lengthwise, almost all the way through, so it opens like a bun. Place the pork sausage inside the cut.
Add toppings in this order: a drizzle of soy paste, a spoonful of pickled cabbage, the sliced raw garlic, the basil leaves, and chilli sauce if using. Hand over immediately and eat while hot.
Tips
Sticky rice sausages are sold at Taiwanese grocery stores and some Asian supermarkets. If unavailable, cook glutinous rice until sticky, form it loosely into a cylinder, and grill it directly on the grate. The soy paste (jiang you gao) is thick and barely pourable; hoisin works as a substitute but is sweeter. Do not skip the raw garlic — it is structural, not garnish.