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Best Small sausage in large sausage in New York
“A pork sausage wrapped in sticky rice, chargrilled and topped with pickled vegetables, garlic, and soy paste.”
What the real thing tastes like
Small sausage in large sausage (simplified Chinese: 大肠包小肠; traditional Chinese: 大腸包小腸; pinyin: Dàcháng Bāo Xiǎocháng; Pe̍h-ōe-jī: tōa-tn̂g pau sió-tn̂g; Zhuyin Fuhao: ㄉㄚˋㄔㄤˊㄅㄠㄒㄧㄠˇㄔㄤˊ; lit. 'large intestine wrapping small intestine') is a snack sausage sandwich invented in Taiwan in the late 20th century. A segment of Taiwanese pork sausage is wrapped in a (slightly bigger and fatter) sticky rice patty, and usually served chargrilled. Deluxe versions are available in night markets in Taiwan, with condiments such as pickled bokchoy, pickled cucumber, garlic, hot peppers, wasabi, and thick soy sauce paste to complement the taste.
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Small sausage in large sausage is a Taiwanese street invention from the late 20th century that does exactly what its name promises: a pork sausage cradled inside a chargrilled sticky rice patty. The contrast is the point—the snappy casing against yielding rice, then topped with bright pickles, garlic, and soy paste that cut through the richness. It's the kind of intuitive, no-apology comfort food that emerges from night market ingenuity.
Order it here when it has
- complementary condiments
- deluxe versions available
- intuitive flavor pairing
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