Here’s the last new recipe we are making with our new Kenwood Chef mixer with mincer and sausage-making attachments. This is something many people in the west will have never tried or even heard of before – rice sausages灌米腸. They are pretty much exactly what you might think they are from the name – sausages which contain rice.
As with rice the use of rice sausages灌米腸 is pretty flexible as an accompaniment to meats and /or vegetables. The rice sausage is steamed in this video but later it can be re-heated in various ways including microwave, steaming and frying. It is used in a popular Taiwanese Street food which we will show you next time.
Today Kylie will show you how to prepare your rice and sausage casings and guide you through to the finished article. A lot of the ingredients listed below are optional and you can leave them out or increase/decease quantities to your own taste. We always like to add barley to our rice as it provides a nice texture. Other than that it’s traditional to use the herbs and spices listed below, so if you want authentic Taiwanese try and keep close to this recipe!
- 3 cups sticky rice
- 3 cups barley
- 1 cup of sushi rice
all the above are soaked overnight in 7 cups of water
- cup of dried onion
- 1/3 cup of sesame & veg oil mix
- 1/3 cup of sliced ginger
- + 35mm sausage casings
How to make Taiwanese rice sausages 灌米腸 , cooking video
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