Taiwanese Pork Sausage

Lorna did it again. She amazed the cooking club by showing us how to make Taiwanese Pork Sausage. The Taiwanese Pork Sausage was fragranted with cinnamon. It is not the regular cinnamon powder we normally used for baking. Lorna bought the cinnamon powder from Chinese herbal shop (known as ‘yoke kwai’ in Cantonese). It is quite an expensive herb as two teaspoons cost $7.


The Taiwanese Pork Sausage can be baked, pan fried or grilled. The photo below is the baked version.



  • 13 lbs port butt (ask the butcher to cut 12 lbs into small cubes and the remaining pound minced)
  • 2 1/2 cups sugar
  • 1 cup rice wine
  • 2 teaspoons cinnamon powder
  • 4 1/2 tablespoons salt
  • 1/2 cup garlic powder
  • sausage skin (enough for 60 sausages)
  • 1 to 2 tablespoons of Taiwanese Soy Sauce Paste (optional)


Lorna bought the sausage skin which is the pig small intestines from this meat shop in North Burnaby.

  • Supreme Meat Company Ltd
  • 1725 McDonald Ave
  • North Burnaby


The sausage skin is preserved in salt and has to be rinsed thoroughly before use. Any remaining sausage skin can be preserved in salt and stored in the refrigerator for a few months.

Click on the link below for the instructions.


Marinate the meat with the sugar, salt, garlic powder, cinnamon powder and rice wine overnight in the refrigerator.

_MG_9052This is a hand-powered meat grinder which Lorna used to make the Taiwanese Pork Sausage. The meat grinder has to be dried thoroughly in the oven after cleaning to prevent rusting.
_MG_9055First insert one end of the sausage skin into the mouth piece where the meat comes out.
_MG_9057Push in as much of the sausage skin into the mouth piece as possible.
_MG_9060Stuff the meat into the opening where the meat goes in and manually crank the grinder to push the meat through the mouth piece.

Do not put your hand too far into the opening as there is a blade inside.

_MG_9064Once you have enough meat coming through the sausage skin to form a sausage, cut the sausage skin leave enough room to tie a knot at the end of the sausage, making sure there is no air in between.
_MG_9066On the end near the mouth piece, twist a few times on the sausage skin before tying a string to separate each sausage from one another.
_MG_9068Continue the process until all the meat is used. This recipe makes around 60 sausages.
_MG_9094Lastly, use a tooth pick to poke about 8 holes all over the sausage to allow moisture to evaporate. The sausages have to be wind dried to prevent spoilage before freezing them. It is so satisfying seing the result after all the hard work of cranking the meat grinder.
_MG_9082To cook the sausage, preheat the oven to 350F. Bake the sausages for 20 minutes. Turn the sausages over and bake for another 10 minutes. Use a tooth pick again to poke holes in the sausages to allow any excess oil to drain out. Drain the sausages on paper towels.
_MG_9095We had such a great time learning how to make sausages.

Lorna, thank you for sharing your expertise.

21 thoughts on “Taiwanese Pork Sausage

  1. Hi, can someone tell me where I can get sausage skin from Singapore or Malaysia? or even from Taiwan?

    Your help is appreciated!

  2. Pingback: Chinese Year’s End in Chushan, Nanto, Taiwan « Brian Awehali
  3. Hi Tay, the cup size is the regular measuring cup size. The Taiwanese Soy Sauce Paste is optional and the recipe only requires one to two tablespoons. In fact, we omitted the soy sauce when we made the sausage in the community kitchen.

  4. Hi Runa Lin,

    Lorna did not use the soy sauce paste (a thick and sweet version of soy sauce) in her recipe, not knowing if there is MSG in it. She told me you can add one or two tablespoons of it to the recipe.

  5. hi,

    in your picture with all the ingredients, there is soy sauce. does this recipe call for soy sauce? if yes, how much? thanks.

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