Traditional Handmade Sticky Rice Sausage (Nuo Mi Chang)
ID: 99ae8ef0...
A classic Taiwanese street food featuring fresh pork intestines stuffed with stir-fried long-grain sticky rice, dried shrimp, shiitake mushrooms, and peanuts. Slow-cooked to perfection, it is then sliced to reveal a chewy, savory, and nostalgic traditional flavor.
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🍳 Cooking Flow
Thoroughly scrub the pork intestines with salt, flour, and white vinegar to remove mucus and odors, then rinse clean. → Heat lard in a pan, sauté shiitake mushrooms, dried shrimp, and fried shallots until fragrant. Add sticky rice, peanuts, and seasonings, stir-fry until aromatic, then remove from heat to cool. → Stuff the cooled mixture into the intestines (up to 80% full), tie both ends tightly, and prick the surface with a needle to release air. → Place in hot water with salt and simmer over low heat for 40-50 minutes. Remove, cool, and slice to serve.
Cooking Steps
Brief Cooking Order
Thoroughly scrub the pork intestines with salt, flour, and white vinegar to remove mucus and odors, then rinse clean. → Heat lard in a pan, sauté shiitake mushrooms, dried shrimp, and fried shallots until fragrant. Add sticky rice, peanuts, and seasonings, stir-fry until aromatic, then remove from heat to cool. → Stuff the cooled mixture into the intestines (up to 80% full), tie both ends tightly, and prick the surface with a needle to release air. → Place in hot water with salt and simmer over low heat for 40-50 minutes. Remove, cool, and slice to serve.
Introduction
A classic Taiwanese street food featuring fresh pork intestines stuffed with stir-fried long-grain sticky rice, dried shrimp, shiitake mushrooms, and peanuts. Slow-cooked to perfection, it is then sliced to reveal a chewy, savory, and nostalgic traditional flavor.
Step 1
Prepare all ingredients. Soak the long-grain sticky rice in water beforehand, soften the dried shiitake mushrooms and chop them, and rinse the dried shrimp.
Step 2
Cleaning the intestines: Place the intestines in a bowl, add 4 tablespoons of salt and 60g of flour. Scrub thoroughly to remove mucus and dirt, then rinse with water. Next, rub with 50cc of white vinegar to remove odors, then rinse thoroughly and drain.
Step 3
Heat a pan, add 1 tablespoon of lard, stir-fry the chopped mushrooms and dried shrimp until fragrant, then mix in the fried shallot sauce.
Step 4
Add the drained sticky rice and canned peanuts to the pan. Season with 2 tablespoons of black bean soy sauce, 1/3 teaspoon of white pepper powder, and 1/2 teaspoon of salt. Stir-fry until fragrant and well-combined, then remove to cool completely.
Step 5
Stuff the cooled sticky rice mixture into the cleaned intestines using a funnel or tool. Stuff to about 70-80% capacity, tie both ends tightly with kitchen twine, and prick the surface with a needle or toothpick to vent air.
Ingredients List
Important Notes
💡 The inner wall of the pork intestine has a strong odor and mucus; using the absorbent properties of flour combined with the abrasive action of salt, followed by white vinegar, ensures a perfect cleaning result.
⚠️ The stir-fried sticky rice filling must be completely cooled before stuffing; otherwise, the heat will cause the intestines to shrink prematurely, leading to easy rupturing.
⚠️ Do not overstuff the intestines (only about 70-80% full) as the rice needs space to expand during cooking. Pricking the casing to vent air is essential to prevent bursting.
🔥 Avoid boiling the water vigorously; maintain a gentle simmer to ensure the sausages keep their shape and achieve a perfect, chewy texture.
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