Tag Archives: sausage

Sai Aua

Fanning the freshly fried sai aua, a Northern Thai spicy sausage

Advertisements

Taiwan Sausage

image

The pale looking ones are actually sticky rice inside a sausage casing. The rice sausage is being grilled, then it would be sliced lengthwise partially so the pork sausage can be wedged on it.

The pork sausage in Taipei (and around) is a savory and tempting snack whether skewered or placed inside a sticky rice sausage (that serves as bun). Quite an extraordinary sustenance because it is deliciously fatty.

image

Nearly each time I could smell it, I buy. For at least five times as I can remember that I ate grilled pork sausage, I could say that I had a gratifying street food snacking experience in Taiwan. So I thought of collecting few pictures about this subject.

image

Why does pork sausage taste even better at night?

image

Skewered pork sausage

image

For a longer satisfaction

image

Of various sizes

image

Pork sausage inside the sticky rice sausage. A meal in itself

image

Comes in bite sizes too

image

Palengke Style Longganisa

In Cabatuan public market, I came across two guys preparing longganisa (sausage) palengke style.

image

Cleaning the pork intestines by means of scraping

image

Casing of the longganisa from cleaned pork intestines. All natural

image

Adding lots of sugar and some salt into the 5 kilo ground pork

image

This is the most unappealing part - the addition of strawberry food color

image

Soy sauce is added

image

Mixing by hand

image

The mix is now ready to be made into links using the natural casing from pig intestines

Nocturnal Eats

Some Route 6 evening street food I saw during my pre-dinner run like this steamed buns in a cart

image

Steamed buns

Spiced salad of tamarind, green mango and that round fruit (can’t identify in my photo). Made me think of rojak in Singapore and Malaysia.
image

And this looks good, the round sausages at 1,000 riel per stick, and just off from the grill.
image

image

Tasty Pork of Taal

Pork meat with fat saturated mainly with adobo marinade can transform into two products, tapa and longganisa, presumably because the taste is similar. If there’s a difference, it’s somehow attributed to its form thus affecting its taste when cooked.

image

Sliced marinated pork is the tapa and if it's chopped and stuffed inside a casing, then it's a longganisa

image

Marinade inside that rectangular container is poured into this tapa from time to time so it will look fresh and not dry

%d bloggers like this: