Taiwanese sausage are fatty pork sausages with a sweet taste originating from Chinese sausage types commonly known by their Cantonese name "Lap Cheong" or "Lap Chong" (written as "臘腸" in Chinese). Different kinds of sausages are ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Kaoliang is sometimes used in the sausage recipe.
Taiwan specialty sausage is Xiang Chang (香腸), literally meaning fragrant, which is fresh and plump, consisting of coarsely chopped pieces of pork and un-rendered pork fat, rather sweet in taste. However, they are rarely dried in the manner of Cantonese sausages. As well, the fat and meat may be emulsified and they contain a larger amount of sugar and are thus sweeter in taste. These sausages are usually produced by local butchers and sold at the markets or made directly at home.
The customers are traditionally offered a wide range of sausages, sometimes wrapped in glutinous rice , served on a stick with many different condiments like: black pepper, mayonnaise, curry, kiwi, wasabi, garlic sauces.
To add a photo, please follow this submit form.
Chinese sausage, en.wikipedia.org
Taiwanese Sausage 香腸, www.thethirstypig.com
Jelutong Pasar Malam got Taiwanese Sausage, shiokornot.com
Taiwanese cuisine, en.wikipedia.org