In this recipe we have made a traditional favourite Taiwanese Food – Taiwanese Sausages, Shang Tang 香腸. It’s quite satisfying and fun to make your own sausages and they look great when you’ve finished all the preparation! These Shang Tang 香腸 sausages are air dried and have a rich flavour of pork, garlic and rice wine. The air drying also adds a flavour which people like though it was originally simply a method of preservation of meat. In the UK we can find Chinese sausages but no where sells Taiwanese 香腸, so the only option was to make our own! We are not sure if you can buy Taiwanese sausages in the USA or not? Probably somewhere!

Taiwanese shang tangs
The ingredients (for 40 sausages, shang tangs) 食材;

Taiwanese shang tang ingredients
- 2Kg Pork (we used a shoulder of pork)
- half a rice bowl of dried garlic
- third of a bowl of sugar
- a full rice bowl of soy sauce
- half a rice bowl of red and half a rice bowl of white rice wine
- Spices: black pepper, salt, 5 spice, red pepper, + chili powder (if you like hot)
- also we used half a rice bowl of bread flour to bind the sausage ingredients
- about 3 metres of sausage skins
- We bought our 23mm collagen based sausage casings, 2 sticks of about 11 metres each, from Butchers Sundries for £4.50 including delivery. (and new customers can get £1 off the first order!) In the USA you can get sausage casings
from Amazon, and probably other places too, but they seem a bit more expensive.
The method 作法;
- Prepare the pork, we had to cut the skin from the pork shoulder, we left a thin layer of pork fat because sausages need a bit of fat in them.
- The pork should be chopped into a coarse mince approximately 5mm square pieces
- Mix all the ingredients together in a large mixing bowl
- When thoroughly mixed you cover the bowl with a lid or cling film and put it in your fridge overnight to marinade
- The next day we have to get the sausage mixture into the casings, about 1m (3ft) at a time, we used a simple funnel , one person held the sausage skin on the funnel and another pushed the filling into the sausage casings with the back of a wooden spoon!
- Before filling we tied one end of the casing and put some boiled water in the casing to wash/lubricate it
- We made the sausages about as long as your hand is wide and tied them with string between links
- Any air bubbles must be removed so when the sausages dry they will not get mouldy, use a pin or a needle to prick any air bubbles in the sausages. All together we got 41 sausages from the 2Kg of pork.
- Hang the sausage links in a cool dry airy place (not in sunlight) for about 2 days before you treat them as a normal Taiwanese Shang Tang 香腸!

Taiwanese shang tangs
Joanne has recorded a how to make Taiwanese Sausages, Shang Tang 香腸 cooking video so you can see and follow the timings, chopping sizes, and method step by step, as she prepares this delicious Taiwanese special food. Hope you like it, we did, and we have enough sausages for a few weeks now, totally confident with the quality of the ingredients too!
How to make Taiwanese Sausages, Shang Tang 香腸, cooking video
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52 comments
baohui says:
Jun 19, 2012
Hello, first of all, thank you for your recipe.
My name is baohui and I’m Korean.
I was stay in Taiwan more that 1 year to study Chinese.
I left Taiwan Long time ago, but I’m still missing Taiwanese food.
especially Taiwanese street food!!
thank you so much for the recipe. oneday I’ll try it!
jj.lymm says:
Apr 30, 2013
Hi baohui, I’m happy you like Taiwan street food. I hope you try and cook some soon!!
Toni Tsai says:
Jun 22, 2012
Love this recipe, can you tell me where do you hang your sausage? can I hang them in the fridge for 2 days? Thanks
mark says:
Jun 22, 2012
Hi Toni, they were hung in the kitchen and also outside on a cloudy day. I think a fridge would be too cold to work the magic…
lorna aranilla says:
Jul 26, 2012
how come you dont use saltpeter, what do you use instead, is it not dangerous to the pork or is it ok.
lorna
jj.lymm says:
Jul 26, 2012
Ive never heard of people using saltpeter except to make firecrackers!! just follow my recipe, good luck.
Gina says:
Oct 10, 2012
Hi…what’s the exact measurement of one bowl? How much exact quantity of the spices. Can you please convert them in spoon and cups? Thanks
mark says:
Oct 10, 2012
Hi Gina, just use a Chinese rice bowl, that’s a pretty consistent sized object all around the world. That is the way Joanne measures things. Good luck!
wendy says:
Jan 11, 2013
Love it. Just one question. The meat is raw, and if we hang them out for 2 days, wouldn’t it get rotten?
jj.lymm says:
Jan 12, 2013
Hi Wendy, the sausages should be huing outside in a shady and airy place. Keep them out of the sun and rain! Many foods (mostly sausages) are preserved by this method in Europe too. The sausage skin stops any germs getting in while they are in the air. Also the salt, soy sauce and alcohol all preserve meat. It’s traditional.
HAT says:
Mar 25, 2013
Looks lovely. What’s the reason to use dried garlic. Would fresh garlic work? Pressed with a garlic press. I have marinated the meat, following your instruction except using fresh garlic. Also, it’s quite cold this week, do you think I still can hang the sausages outside? ( 2-3 C possibly with rain ) I do have a place in the garden can keep things dry from rain. Please advice.
mark says:
Mar 25, 2013
Hi, You shouldn’t use fresh garlic, we used dried or powder to avoid mould. Now that you’ve made them, just try and dry them as best you can in an air circulating area, not anywhere that may have damp air. I hope your sausages do dry OK, keep them in a freezer after your drying period and use them from there as and when you want them. Good luck!
HAT says:
Mar 25, 2013
Okey, thanks for the reply. If the sausage is going to grow mould is the mould going to be visible from the sausage skin?
jj.lymm says:
Mar 25, 2013
I think if you dry them in this cold weather for 3 or 4 days they should be ok. Freeze what you have left over. Normally I freeze them in plastic bags of 6, when we need some 6 is usually just right 🙂
HAT says:
Mar 26, 2013
Thank you for your reply. It’s very cold today and snowing a bit where I am. I have made about 3lbs of the sausage today, it smelled so good 🙂 I cooked 1 sausage before hanging out (could’t wait ). It bursted but tasted so delicious. Is it normal fresh sausage burst because it’s too moist? Or maybe the heat was too high… I will keep on experimenting.
jj.lymm says:
Mar 26, 2013
It shouldn’t burst if you cook it slowly with a tiny bit of oil, but I have only cooled dried ones before 🙂
Ellie says:
Apr 29, 2013
Hello,請問red pepper是花椒嗎?我們這裡的老外說的Szechuan(四川)Pepper?
bread flour是一般麵粉嗎?低、中or高筋?
我老外男友昨兒一大清早發現了Joanne說英語教做菜的影片,迫不及待的把我叫起床看Joanne做菜,他喜歡吃台菜,也好喜歡Joanne
jj.lymm says:
Apr 29, 2013
是的,red pepper是花椒!加一點會讓香腸吃起來更香就像介於台灣香腸和臘腸之間~~我說的是香味!
bread flour 就是一般麵粉,在這個食材中可用任合麵粉 🙂
謝謝你們的支持!!請加入我的臉書若有新食譜出來會分享,還有,現在是栽種你自己有機蔬菜的時間了ㄛ!! Joanne
Ellie says:
Apr 30, 2013
Joanne,感謝你的回覆!
昨天我切了整天的肉,也醃漬了一晚,早上有煎了一小塊嚐試味道,真的超香的~
下午再把它灌進腸子裡,好想念香腸喔!
呵..我在南半球的澳洲,現在天氣漸漸冷了,應該快種不出東西來了…
不過幾個月前種的唯一一顆菜頭快可以收成了,好期待~
剛開始看你的影片時,和男友還猜測著你人在哪裡?他想說你會不會在台灣,
後來看到你在院子曬香腸,去過台灣的他很肯定的告訴我:Joanne一定不是在台灣,台灣人沒有院子!哈~
期待你的新食譜!!^^
jj.lymm says:
Apr 30, 2013
不是曬香腸,是風乾ㄛ!在英國冬天是看不到太陽的 🙁 希望你那這個冬季會比這好!我們今年的冬天真~~~~~的好長!不過現在已在好纂轉中~興奮!!夏一道菜是焗烤高末菜,希望你會喜歡!!
Ellie says:
Apr 30, 2013
了解~
家裡兩隻貓和這裡常有野鳥、袋貂,所以也不太敢晾在外面,只好晾小房間裡給他們吹電風。
今下午忙了一下午,灌香腸和戳孔時香味一直散出來,好香~好期待快點可以吃香腸喔!
對了!有老外朋友問我,台灣香腸都搭配什麼吃,像洋香腸就會配馬鈴薯泥和gravy。
我告訴他就直接吃啊,有些人配蒜頭,也可以切片炒飯等,然後我想起了”大腸包小腸”跟他介紹是台灣的Hot Dog,google了照片給他看,照片看起來太誘人好吃了~連他看到照片都一付感到驚為天人的樣子,我看他如此感興趣決定這幾天也要在網路上找個糯米腸的做法來大腸包小腸!
也希望Joanne以後也能有糯米腸的獨門秘方能教大家喔,感恩!^^
jj.lymm says:
May 16, 2013
太~~~~感動了!!相信現在應該有吃到香長了吧?好吃齁!!糯米腸?嗯!可以列入考慮!!
Lisa says:
May 16, 2013
Are you afraid birds will try to eat them outside? I love watching your videos! I never knew there was a difference in Chinese sausage and Taiwanese sausage. I hope to try this recipe one day =)!
jj.lymm says:
May 16, 2013
Hi Lisa, Taiwanese sausages are less dried than Chinese ones, also we have more coarsely minced pork in them. Try them I promise you will lke them 🙂
Patricia says:
May 28, 2013
Hi, I love Taiwan sausage. I am from Singapore but living in Tasmania Australia. I would like to try your recipe. Winter is coming and I think I would be a good time to hang outside, may I know what temperature should it be? As for the ingredients, the soya sauce is light or dark soya sauce? And the red pepper, not sure if they have it at the supermarket, can I don’t use that or replace with something else if I can’t find it? Can I use plain flour instead of bread flour? Please advise. Thanks.
jj.lymm says:
Jun 6, 2013
Hi Patricia, These are air dried and not sun dried, so a cloudy breezy day is best, not any hotter than 18 degrees C. The soy sauce is normal one, not light or dark. Try most big supermarkets for red pepper or peppercorns to grind yourslef. Plain flour is OK, it’s just to stick the sausage ingredients together. Good luck and let us know how it goes! JJ
Elmer Pancho says:
Aug 24, 2013
Why does your assistant give a good look when you said “sausage machine”.
Kindly tell him to buy you a sausage machine. Anyway, you did a good job. It would be better if the measurement is standard. It’s to approximate (1/2, 1/3 etc rice bowl). Thanks. I miss Kaohsiung already.
Elmer(Chicago, Illinois)
Hien says:
Jan 14, 2014
Hi , if you dont use saltpeter( potassium nitrate ) how long sausage stay over ? If possible can I hang it in sunny day for longer use ? thanks for your post
jj.lymm says:
Jan 15, 2014
Hi Hien, these sausages are air dried, not sun dried. We don’t don’t use any chemical, this is traditional. When they are ready just freeze some – then you can keep some batches for a long time, others you can east soon. Definately no sun drying using my recipe, just lots of air circulation, dry, cloudy sky or indoors is fine.
eric says:
Mar 21, 2014
What’s red pepper in Chinese please and also where to find the dried garlic or actually u make yourself…Thanks!
mark says:
Mar 21, 2014
Hi red pepper is 花椒.
Nearly every supermarket sells dried garlic or garlic powder. Please ask a shop assistant.
Cheng says:
Jul 27, 2014
What are exact amount of spices used in the
Sausage recipe ? Tbs, tsp? Trying to make this
weekend
mark says:
Jul 27, 2014
1 heaped tea spoon of each of black pepper, salt, 5 spice, red pepper, (+ chilli powder if you like them spicy!)
mal says:
Oct 11, 2014
hi there, once you’ve made them,do you use them ingredient in meals or just have them as sides or snacks?
jj.lymm says:
Oct 11, 2014
Hi mal, in taiwan these sausages are always a main, starter or side. I dont know any times where they are an ingredient!
henry Isla says:
Nov 10, 2014
thanks for the recipe. i really like Taiwan Sausage…:)
jj.lymm says:
Nov 14, 2014
I hope they work out to your taste
Magdalene Ng says:
Nov 20, 2014
Hi Joanne, I want to make the typical chinese sausages that we buy from the store that we use it to cook noodles or fried rice or just steam them on our rice. What kind of casing and size should I use.
I like spicy food and I will definitely try to make these sausages from your recipe and will let you know my outcome. Thanks Joaane.
jj.lymm says:
Nov 21, 2014
Hi Magdalene – it depends where you live and what sausage casings you can get. I got mine from Amazon.co.uk in the UK I think there’a a link above in the story. Measure your favourite sausage thickness and look for that – like 22mm or 25mm or even thicker,as you prefer. Yes, please send me some pictures when you cook them – you can share them on the Taiwan Duck Facebook page!
Tracey says:
Jan 13, 2015
Hi Joanne,
Thanks for the detail video and sharing this great recipe. I will try it soon.
jj.lymm says:
Jan 16, 2015
You are welcome, I hope your sausages turn out well
Ste says:
Feb 12, 2015
Btw im a fan of your food,.. when i visited taichung i have tried these, but the one i have eaten one wrapped with the glutinous rice sausage. can you please help me to make the sausage and veggies that make that Rice Bun Taiwanese sausage. i so miss it i also like that you have made TEA EGG those are good…
mark says:
Feb 19, 2015
I’ll pass on your nice comments to Joanne. My daughter loves that too but it’s tricky to get everything ready. One day we might do it but not so soon!
cocoy says:
Jan 31, 2016
Hellow.. what is my substitute fo
The casing ? Thank u
mark says:
Feb 5, 2016
Hi, I think you should search online if you can’t find the sausage casings locally. They are really important for making these sausages. If you know a butcher you should alternatively be able to get pigs intestines?
Snack Attack: Taiwan’s Best Street Food – backpackerlee says:
Feb 24, 2016
[…] One of my favourite street food snacks anywhere in the world, Taiwanese Sausage (大腸包小腸) is often referred to as a “little sausage inside a big sausage”, and can be served with sticky rice, either as a side, or just thrown into the mix completely! Resembling a western hotdog, the Taiwanese sausage can of course be eaten on its own, but the real fun lies in stuffing sausage skin (with the meat cut out, right?) with the sticky rice, to make a kind of ‘rice sausage’. Then carve it open and put the next sausage inside! Make your own Taiwanese Sausages at home! […]
Uner says:
Jul 24, 2016
Hi, Joanne.
I’m from indonesia, just now I bought the casing (pork intestines) but dried one, should I wash it with warm water before the filling? Coz afraid it is dirty since I bought it at traditional market.
I really like this taiwan sausage, I called it En Chiang..
Anyway, thanks a lot for the recipe
mark says:
Jul 24, 2016
Hi Uner,
Yes, if natural intestines we like to wash with warm water and white vinegar before using them. You are right to do so!
robin says:
Feb 2, 2017
hi its been 2nd day i dry my sausage, weather is good no sun, and the natural casing start growing white mouldy, but i think the meat is ok … no bad smell coming from it … so do u think my sausage is still ok to progress?
mark says:
Feb 3, 2017
yes, keep on going unteil they are properly dried. When air drying period is over wipe the sausaged down with kitchen tissues to remove mould. After that you can use them, or freeze the sausages for later. Good luck!
mark says:
Feb 3, 2017
yes, keep on going until they are properly dried. When air drying period is over wipe the sausaged down with kitchen tissues to remove mould. After that you can use them, or freeze the sausages for later. Good luck!
Roast Duck with Sticky Rice Stuff – Updated – oriquilt's Blog says:
Feb 12, 2020
[…] cups sticky ricea handful of fried shallots (you can get these in packages in Chinatown)6 sticks of Chinese sausage diced or some Chinese bacon (la rou).a double handful of dried shitake mushrooms soaked and diced1 […]