Classic Grilled Taiwanese Sausage (香腸) — Street-Style
Classic Grilled Taiwanese Sausage (香腸) — Street-Style
Classic DishTaiwanese Sausage
Prep: 10 min • Cook: 10 min. Sweet-savory Taiwanese pork sausages are charred over high heat until the casings blister and caramelize, brushed with a splash of rice wine for a glossy finish, and served street-style with smashed raw garlic, bright quick-pickled cucumber and a sprinkle of cilantro. This simple assembly recreates the night-market bite: juicy, slightly sweet sausage balanced by sharp garlic and tangy pickles.
- Preparation time
- 10 min
- Cooking time
- 10 min
- Total time
- 20 min
- Servings
- 4
Instructions
Quick-pickled cucumber
- 1Thinly slice the cucumber into rounds or half-moons and place in a small bowl.
- 2Stir rice vinegar, sugar and salt until the sugar dissolves, then pour over cucumber and toss to coat.
- 3Let the cucumber sit at room temperature for at least 10 minutes while you prepare the sausages; drain before serving.
Grilling and finishing
- 1Preheat a grill or heavy skillet to medium-high heat; if using a grill, lightly oil the grate to prevent sticking.
- 2Lightly score each sausage casing a few times on the diagonal (shallow cuts) to help render fat and avoid bursting.
- 3Place sausages on the hot grill or skillet and cook, turning every 2 minutes, until evenly browned with charred spots, about 8–10 minutes total.
- 4In the last 1–2 minutes of cooking brush sausages with rice wine and continue to turn to glaze and slightly caramelize the surface.
- 5Transfer sausages to a cutting board and rest for 2 minutes, then slice on the bias or leave whole, as preferred.
- 6Serve each sausage with a spoonful of pickled cucumber, a smashed raw garlic clove, and a sprinkle of chopped cilantro.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 18 g
- Fat
- 25 g
- Carbs
- 12 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Fat | 25 g |
| Carbs | 12 g |
Tips
- Score sausages shallowly to render fat without letting juices escape; this keeps them juicy and flavorful.
- Cook over medium-high heat and turn frequently so casings char evenly without burning the inside.
- Serve immediately with smashed garlic and pickles for contrast; offer toothpicks for street-style eating.
