• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Search

  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / All Recipes / Taiwanese Pork Sausage Buns

Taiwanese Pork Sausage Buns

Connie Veneracion
Inspired by Hugdog sandwiches we enjoyed in Taipei, we made these Taiwanese pork sausage buns with store bought manthao and Taiwanese sausages, homemade pickled cabbage and crushed peanut cakes.
Taiwanese Pork Sausage Buns
Prep Time 10 mins
Cook Time 20 mins
Course Snack
Cuisine Taiwanese
Servings 3 people

Ingredients
  

For the pickled cabbage

  • 1 small head white cabbage
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

To complete the mini sandwiches

  • 9 small manthou or 6 medium-sized ones
  • 3 Taiwanese sausages depending on their size, you may need more than three sausages
  • 2 peanuts cakes crushed, or 3 tablespoons crushed roasted peanuts tossed with 2 tablespoon light brown sugar
  • thinly sliced scallions

Instructions
 

Make the pickled cabbage

  • Thinly slice the cabbage. Rinse and drain.
  • Place the cabbage in a pot. Add the rice vinegar, sugar and salt.
  • Uncovered over medium-low heat, cook the cabbage, stirring occasionally, until softened and most of the liquid has evaporated. Cool.

Prepare the manthou and sausages

  • While the cabbage cooks, place the manthou in a steamer basket and steam until hot and fluffy. Turn the heat off but keep the steamer covered to keep the manthou hot.
  • Cut the sausages into pieces the same size as the manthou. Grill until heated through and shiny with their own fat.

Assemble the sausage buns

  • Split each manthou without cutting all the way through.
  • Stuff each split manthou with drained pickled cabbage, top with a piece of sausage then sprinkle the crushed peanut cake (or sweetened peanut, if you're substituting) and scallions on top.
  • Serve the Taiwanese pork sausage buns immediately.
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Taiwanese food
Mongolian Beef Barbecue

Mongolian Beef Barbecue

Taiwanese three-cup chicken (san bei ji) recipe

Three-cup Chicken (San Bei Ji)

Sweet Potato Cakes Inspired by Amei Tea House in Jiufen

Sweet Potato Tea Cakes

Inside my Asian kitchen

Chicken giblet

What’s the Difference Between Giblets and Gizzards?

Is Haricot Vert the Same as Green Beans?

Is Haricot Vert the Same as Green Beans?

Marble mortar and pestle

The Right Way to Use the Mortar and Pestle

Asian food tales

A bowl of japchae, Korean stor fried glass noodles

A Short History of Japchae

A Feast in Phuket: From the Beach to the Market

A Feast in Phuket: From the Beach to the Market

Cooking yakitori: brushing skewered chicken with tare sauce

Spain Has Tapas; Japan Has Yakitori

Explore Asia

Connie Veneracion used to shoot travel photos with a Canon EOS 5D Mark II

I Used to Travel With a dSLR. Not Anymore.

The lotus is regarded as Vietnam's national flower

Saigon Pre-trip Prep: The Bad News

There are many legends about Mount Mayon and all of them are based on a tragic romance. They all agree too that the name “Mayon” came from “daragang magayon” or beautiful maiden.

The Legend of Mount Mayon

June 27, 2019 : All Recipes, Cooking Taiwanese, Meat
Previous Post: « Mantao with Taiwanese sausage and Taiwan Beer Where We Stayed in Taipei and Spent Evenings With Taiwan Beer
Next Post: Demystifying Taiwanese Beef Noodle Soup Taiwanese beef noodle soup at a food court in Taipei »

Sidebar

Asian Pop Tales

Liu Yifei as Mulan | Image credit: Disney

Mulan

Scene from "Vagabond" | Image credit: Netflix

“Vagabond” is not a Heavyweight Spy Story But It Pushes All the Right Buttons

Scene from “Lust, Caution” | Image credit: Focus Features

Ang Lee’s “Lust, Caution”

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.