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Help me use Taiwanese sausage

lost squirrel Mar 17, 2009 08:12 PM

On a recent 13yr layover in Taipei, I bought some sausage and jerky for the trip home.
The sausage is dried and long, it looks to me like a 'traditional chinese sausage' (as far as I know what that is!?!)

I saw the recipe for rice cakes with sausage for breakfast on Chow's main page but I don't really want to make a breakfast.

What else can these be used for? Savory, spicy and easy are all good keywords for my cooking.

Thanks in advance :)

  1. paulj Mar 17, 2009 09:13 PM

    Cook them on top of rice. Or slice and incorporate in fried rice.

    The Taiwanese variety is described in this article

    It looks like these will work like the usual Chinese sausage we get in the States, but even sweeter. Simply cooking them with rice is a good starting point.

    Lop chong seems to be the most useful search term

    1. pepper_mil Mar 17, 2009 10:18 PM

      Thin slices, stir fried with green things.

      1. ipsedixit Mar 17, 2009 10:50 PM

        Slice them up and stir fry with veggies of your choice (leeks and onions are usu. good choices)

        Slice and use in fried rice chow mein.

        Steam, and serve whole with rice and some pickled veggies

        Slice, and eat them straight up with raw garlic (my favorite way of enjoying Taiwanese sausages)

        Use them in Tsong-tzi filling

        1 Reply
        1. re: ipsedixit
          lost squirrel Mar 18, 2009 07:05 PM

          raw garlic is a great idea, i wonder about making a sausage sandwich in the bahn mi style.

          Cold sauteed onions, bok choy, raw garlic and hot peppers on a crispy roll with steamed sausage?

          EDIT: With the below soy-lime-sriracha as a sauce!

        2. e
          Eddie H. Mar 18, 2009 04:15 AM

          Slice them, brown them, and serve with a dipping sauce of soy sauce, lime juice, and sriracha (or any asian-style dipping sauce, for that matter).


          1 Reply
          1. re: Eddie H.
            KTinNYC Mar 18, 2009 06:35 AM

            If these are traditional lop chong than eating them in the method you advocate would be a salt bomb. I know there is an element of sweet in lop chong but they are pretty salty to begin with, dipping in soy sauce and eating without rice or something to cut the saltiness just seems to be a bad idea.

            paulj has the right idea. Steam them along with white rice or dice and use in fried rice.

          2. chowser Mar 18, 2009 08:15 AM

            Make turnip cakes. It can be for breakfast or snack. Actually, I cook sausages for a few things but often end up just eating it. They're great w/ plain rice or congee, added to fried rice. How did you bring it back into the country? I thought there were restrictions on that.


            4 Replies
            1. re: chowser
              ipsedixit Mar 18, 2009 10:10 AM

              I get them through customs ... in a roll of socks.

              1. re: ipsedixit
                chowser Mar 18, 2009 01:49 PM

                I wasn't sure if it was still a law. Are they that different from ones you'd buy here that it's worth doing it?

                1. re: chowser
                  ipsedixit Mar 18, 2009 11:20 PM

                  I've never tried to "import" Taiwanese sausages simply because I am not that die-hard of a fan, and there's a place in Los Angeles call SinBaLa that makes great Taiwanese sausages inhouse, raw and cooked.

                  I do know however that one cannot "import" beef jerky; and hence that's why I always bring a couple of extra pairs of socks every time I visit Tainan.

              2. re: chowser
                lost squirrel Mar 18, 2009 07:04 PM

                I don't live in the states so bringing them back to Japan was no problem.

              3. pitu Mar 18, 2009 09:04 AM

                With the ones I get here, I fry little bits in the rice pot, then make rice. Then eat it with greens, either something bitey like arugula - a rice salad - or cooked, bok choy w/garlic.

                1. m
                  meimei Mar 18, 2009 10:23 AM

                  Did you have the egg pancake as bkfst while you were in Taiwan? If you like them, you could use these susages as topping (or side), and top with a little bit of the sweet/spicy sauces. This would resemble the breakfast you find on the street in Taiwan, where they serves the grilled pork with the pancake.
                  Pancake is easy, 3 tbsp of flour, 1-2 tbsp of warm water, a dash of salt and sugar, mix in an egg, and cook on skillet as you would for omeletes.

                  One thing tho, you may want to poke a few holes using forks before pan frying the susages. This will one, release more flavor to the leeks. 2. prevent the fat chucks from blowing up in your face. 3. help sausage to cook a bit faster ( I think the kind you brought back is pretty dry right?)

                  Happy eatting!

                  1 Reply
                  1. re: meimei
                    lost squirrel Mar 18, 2009 07:07 PM

                    Yes, they seem to be pretty dry. I haven't even tried them yet!
                    I think next week when I come back from Korea I'll set about trying something fun with them.

                    Thanks for all the advice everyone, I really appreciate it.

                  2. TheSnowpea Mar 19, 2009 05:54 AM

                    I recently had a dish of dried Chinese sausage that had been sliced thin on the diagonal and sautéed with slightly spicy green peppers, garlic and chile oil. It was spicy, sweet and salty and perhaps a bit much for us, so we didn't finish that dish... and ok, this is going to sound weird but last night, I made a ratatouille because I needed to process some zukes, peppers and eggplant before they went south, and finish up a home-made tomato sauce... and in went the leftover Chinese sausage (along with a bit of leftover Sichuan twice cooked pork belly). I figured ratatouille and any sort of sausage and pork would work.

                    Wow. It was amazing. I can't wait for lunch.

                    1. h
                      HLing Mar 19, 2009 09:16 AM

                      Heat good pan with lid, brown them whole quickly then dowse with water, put lid on, turn down heat. A couple drop of rice wine always brings out the flavor more. This way you can char the outer layer slightly, render some fat out, and keep the moisture.

                      Slice thinly diagnally. Slice the white part of good fresh leek extra thin. Try to match the leek and the sausage so you can have equal size and shape. The raw leek thins help cut down the fatty sausage. Good snack to go with beer.

                      1 Reply
                      1. re: HLing
                        lost squirrel Apr 2, 2009 02:37 AM

                        Holy sugar bomb! These things are sweet!

                        I sauteed them, added some green onions and found them too sweet. Added soy, sriracha and still pretty damn sweet.

                        I think next time it's getting cubed and put into an extremely spicy fried rice or something. Maybe an extremely spicy jambalaya would be nice too.

                      2. k
                        kobetobiko Apr 2, 2009 03:06 AM

                        If they are very dry and hard, you will need to steam them first before further cooking it so that the meat won't end up all dry and hard (quick sautee or stir fry may not have enough time or heat to "release" the flavor)

                        If it is only semi hard then you can use it as is.

                        Slice the sausage into thin piece, mix it with chicken pieces and shitake mushroom and steam until the chicken is cooked. SO GOOD! Perfect with rice too.

                        1 Reply
                        1. re: kobetobiko
                          lost squirrel Apr 2, 2009 07:48 PM

                          That's a good idea, thanks.

                        2. k
                          Kater Apr 2, 2009 06:32 AM

                          I use it for fried rice. Mine includes Chinese sausage, pineapple, crabmeat, scallion, egg, cashews, ginger, onion, carrot, red bell pepper and cabbage. Season with lots of Szechuan peppercorns and top with basil and cilantro.

                          Also, please heed Kobetobiko's advice about steaming it first. I just add it to the upper level of my rice cooker while I'm making the rice.

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