Although it has not been long since the stall was set up, Sister Chen’s Taiwanese Sausage with Sticky Rice already has a very high reputation. Both the sticky rice sausage and the Taiwanese sausage are homemade with genuine ingredients, and taste truly local. Taiwanese Sausage with Sticky Rice, as its name suggests, contains two components: Taiwanese sausage and sticky rice sausage. The preparation of sticky rice sausage is as follows: soak long-grained glutinous rice for 2 hours, drain and set aside; stir-fry lard, shallots and dried shrimp until fragrant; pour in the glutinous rice and mix well; inject the mixture into an intestine membrane by hand; cook in a pot until it is done; remove and set aside to let cool. The preparation of the Taiwanese sausage is: ground pork, add spices and seasoning and mix well, inject into the intestinal membrane by machine, and set aside to dry. Sticky rice sausages are made in the morning and Taiwanese sausages are made a few days in advance to allow them to dry. After arriving at the stall, the sticky rice sausages and Taiwanese sausages are placed on charcoal fire to cook. When a customer orders it, the sticky rice sausage is cut open, added with sauce, garlic, pickles, and finally the Taiwanese sausage, and then wrapped with a paper bag. In addition to the Taiwanese sausage with sticky rice, the stall also sells homemade salted pork, which is made by smearing pepper, salt and spices on pork belly, and refrigerated for 3-4 days to allow the pork to fully soak up the seasoning. At the stall, the pork is first charcoal roasted and set aside. When a customer orders it, the pork is then sliced and heated on the grill, and served with onion, garlic and pickles.
