Taiwanese Sausage Skewers

This recipe for Taiwanese Sausage Skewers is a fun variation on a classic street food, featuring grilled sweet and savory sausage sandwiched between chewy, puffed mochi.

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Why you'll love this recipe

Taking inspiration from Korean sotteok and Japanese kirimochi, I created this Taiwanese Sausage Skewer recipe which features grilled sweet and savory Taiwanese sausage sandwiched with chewy mochi pieces.

It's a variation on Taiwanese Hotdog (大腸包小腸), which consists of Taiwanese sausage served with a seasoned, sticky glutinous rice "sausage," (cooked rice shaped as a sausage, filled inside a pork intestine casing). 

What is Taiwanese sausage?

Taiwanese sausage is made from ground pork and is flavored with garlic, soy sauce, sugar and rice wine.

It has a sweet and savory flavor, with a juicy and slightly chewy texture.

Compared to Cantonese-style lap cheong sausage, Taiwanese sausage is thicker in diameter and much more sweeter in flavor.

What is kirimochi?

Kirimochi is a type of Japanese rice cake made from glutinous rice.

The rice cake is steamed and pounded into a smooth, elastic dough, and then shaped into dry, hardened, shelf-stable rectangular blocks.

"Kirimochi" translates to "cut mochi," as it is typically cut into shapes.

When grilled or pan-fried, the kirimochi turns chewy with a puffed and gooey texture, and is traditionally enjoyed with soy sauce and nori seaweed.

Deep frying kirimochi gives you fried mochi rice crackers (or mochi bites)!

Ingredients you'll need

• Taiwanese sausage: is a slightly sweet and salty sausage
• kirimochi: Japanese-style mochi blocks, cut into chunks
• garlic oil: I had some leftover oil that was infused with garlic, so I just brushed it on top of the skewers; you could also use shallot oil or omit altogether

Garnish:

• crushed peanut
• green onion
• cucumber slices

How to make

Prepare the kirimochi:

Use a sharp knife to cut the kirimochi into 4 smaller pieces.

Grill:

Preheat griddle or grill over medium-high heat.

Add the kirimochi pieces onto the grill, turning the mochi over when it is puffed up, about 7-10 minutes per side.

At the same time, grill the Taiwanese sausage until cooked through, turning halfway, about 15-20 minutes.

Transfer the cooked mochi pieces and Taiwanese sausage onto a plate.

Cut the Taiwanese sausage into small chunks.

Assemble:

Use a bamboo skewer to poke a mochi and alternate with Taiwanese sausage to build a skewer.

Repeat with the remainder. 

Place the skewers onto the grill over medium heat and lightly brush both sides with garlic oil (if using).

Once heated through, remove from heat and garnish with crushed peanut and green onion.

Serve immediately.

How to serve

This dish is best served immediately, while the mochi is still warm.

How to store & reheat

If you have leftovers, place into an airtight container in the fridge for up to 2 days.

Reheat the skewers on a grill, until completely warmed through and the mochi is soft and puffy.

I don't suggest reheating in the microwave, as the mochi can overheat easily. 

Other delicious Asian street food recipes you may like

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5 from 3 votes

Taiwanese Sausage Skewers

This recipe for Taiwanese Sausage Skewers is a fun variation on a classic street food, featuring grilled sweet and savory sausage sandwiched between chewy, puffed mochi.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Appetizer, Snack

Cuisine: Asian, Taiwanese

Servings: 4

Calories: 49kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 3 blocks kirimochi cut into chunks
• 2 links Taiwanese sausage
• 1 tablespoon garlic oil optional

Garnish:

• 1 tablespoon crushed peanut
• 1 green onion sliced
• cucumber sliced

Cook ModePrevent your screen from going dark

Instructions

Prepare the kirimochi:

• Use a sharp knife to cut the kirimochi into 4 smaller pieces.

Grill:

• Preheat griddle or grill over medium-high heat.
• Add the kirimochi pieces onto the grill (without oil), turning the mochi over when it is puffed up, about 7-10 minutes per side.
• At the same time, grill the Taiwanese sausage until cooked through, turning halfway, about 15-20 minutes.
• Transfer the cooked, puffed mochi pieces and Taiwanese sausage onto a plate.
• Cut the Taiwanese sausage into small chunks using a sharp knife.

Assemble:

• Use a bamboo skewer to poke a mochi piece and alternate with Taiwanese sausage to build a skewer.
• Repeat with the remainder.
• Place the skewers onto the grill over medium heat and lightly brush both sides with garlic oil (if using).
• Once heated through, remove from heat and garnish with crushed peanut and green onion.
• Serve immediately.

Nutrition

Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 4mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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