My last post, for awhile about Taiwan, ends with a short one about Taiwanese Sausage. At least one thing in Taiwan never changes and will always stay the same – Taiwanese Sausages香腸.
Taiwanese sausage is an unmistakable aroma that gets juices in your mouth and belly going. Different from American or even German sausage, the mouth feel and texture offers a hearty mouthful, but not too chewy. Sausage from Hong Kong offers a tougher and less appealing texture. There’s a sweet, yet savory taste with each bite. Ideally it should be cooked with a little char on the outside, but not too much.
The distinct dark pink color brings back late night binges outside of bars and clubs in Taipei. And I think you guys know what I am talking about. You can even test your luck with dice for high stakes sausages with these vendors.
A double sausage 大腸包小腸, translated as a small sausage wrapped in big sausage, features a pork sausage wrapped in a rice one, is a personal favorite of mine, though I have only had 2 in my life. A grilled Taiwanese sweet pork sausage is wrapped in a grilled sticky rice sausage. Topped with with garlic and basil, it produces a unique savory, yet spicy and sweet combination. I’ve also added black pepper, garlic, chili, and butter.
I look forward to my next late night Taiwanese Sausage adventure.