Feng Chia Sausage in Sticky Rice Sausage 逢甲大肠包小肠

How it is made

Da chang bao xiao chang means "big sausage wrapping small sausage", and the name is the recipe. The big sausage is a glutinous-rice sausage — seasoned sticky rice packed into a casing and grilled over charcoal. The small sausage is an ordinary Taiwanese pork sausage, slid inside the split rice sausage.

Chinese News Service's account of a Fengjia shop describes the technique: the rice sausage is made the same day with whole grains rather than broken rice, and the pork filling is made by specialists from inspected fresh meat with no preservatives. Both are air-dried before they reach the fire so they do not shrink or deform, and the heat has to be judged precisely so the rice casing ends crisp outside and soft within while the sausage skin stays taut and the meat juicy.

Flavour & texture

Smoke and sweetness first: the rice sausage tastes of toasted grain and charcoal, the pork sausage of five-spice and fat. The garnishes turn it into a mouthful rather than a bite — pickled mustard greens (酸菜), cucumber, ginger slices and a fried radish omelette (菜脯蛋) are tucked in alongside, so each mouthful runs salty, sour, sweet and fatty at once.

The texture contrast is the point: the crisp snap of the grilled casing, then dense chew of sticky rice, then the softer, juicier sausage. It is a heavy two-hand food, not something to eat while walking.

Local roots & traditions

The dish is not a Fengjia invention. Chinese News Service describes it as a common snack across Taiwan, China rather than a local one. What is local is the scale: Fengjia Night Market sits beside Feng Chia University, and the shops there built their reputation on feeding students.

The stallholders interviewed for that report explain the logic — because there are so many students, each portion is loaded with seven or eight side dishes cooked that day, and a portion still costs under NT$40. That generosity, rather than a secret sausage recipe, is what the Fengjia version is known for.

Ingredients & dietary needs

Two pork casings: glutinous rice in the larger one, minced pork in the smaller. The rice sausage is seasoned with soy, oil and often dried shrimp or mushroom; the pork sausage is salted and sweetened with sugar, salt, five-spice and frequently rice wine. Peanuts and peanut powder turn up in the pickles, and the radish omelette adds egg.

Nothing here is vegetarian, and there is no meat-free version to ask for. It is also salty and fatty by design. Treat one portion as a meal rather than a garnish to a larger one, especially if you are working through several night-market stalls in an evening.

How to order it

Show 逢甲大肠包小肠, or simply say 大腸包小腸. The only real decisions are chilli and pickles: ask 不要辣 for none, and say 不要酸菜 if you would rather skip the pickled mustard greens. Everything else is assembled to order at the grill.

Portions are one sausage each, so order one per person. If you are comparing stalls, look at the pile of side dishes rather than the sausage — at Fengjia that pile is the house style.

How to eat it & plan a meal

Eat it within a few minutes of the hand-off. The rice sausage firms up as it cools, the casing loses its snap, and juice from the pickles soaks into the rice.

Hold the paper sleeve and bite across the whole stack, so you get rice, meat and pickle in the same mouthful. One portion is a full snack; with a bowl of soup or a drink it becomes lunch, and it is best eaten standing near the stall rather than carried far.

More dishes to compare

Explore related local specialties and compare their names, preparation notes and ordering guidance.