Small Sausage in Big Sausage

Method

1. 01

   Soak and season the rice

   Rinse glutinous rice until water is mostly clear, soak in cool water 6 hours, and drain 20 minutes. Toss with oil and 4 g salt so the grains season evenly.

   

2. 02

   Loosely fill the rice casing

   Tie one end of the rinsed casing and fill only 60% with rice, leaving room for expansion. Twist into six 18 cm links, prick air pockets, and tie firmly; overfilling will split the casing.

   

3. 03

   Steam until the rice is tender

   Steam links over steady medium steam for 35–40 minutes, turning once at 20 minutes. Rest covered off heat 10 minutes; a grain from the centre must be fully translucent and chewy with no hard core.

   

4. 04

   Quick-pickle the cucumber

   Mix cucumber with vinegar, sugar, and 2 g salt. Massage 30 seconds and rest 20 minutes, then drain very well so it does not soak the rice sausage.

   

5. 05

   Grill both sausages

   Brush rice sausages lightly with oil and grill or pan-sear over medium for 6–8 minutes until the casing is lightly crisp. Warm cooked pork sausages alongside until browned and 74°C throughout.

   

6. 06

   Split, fill, and serve

   Split each rice sausage lengthwise without cutting through the back. Add drained cucumber, garlic, cilantro, and one pork sausage, then drizzle 10 g sweet chile sauce. Serve immediately while the outside is crisp.