HOME > Chowhound > Home Cooking >

Discussion

Help me use Taiwanese sausage

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. Click to Upload a photo (10 MB limit)
Delete
  1. Cook them on top of rice. Or slice and incorporate in fried rice.

    The Taiwanese variety is described in this article
    http://en.wikipedia.org/wiki/Chinese_...

    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
    http://chowhound.chow.com/topics/281902

    1. Thin slices, stir fried with green things.

      1. 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

          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. 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).

          http://culinarystudio.blogspot.com

          1 Reply
          1. re: Eddie H.

            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. 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.

            http://www.epicurious.com/recipes/foo...

            4 Replies
            1. re: chowser

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

              1. re: ipsedixit

                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

                  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

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