Homemade glutinous rice sausages are a total game-changer—loaded with tender meat, chewy glutinous rice, and sweet corn kernels, they’re free of additives and bursting with umami.
Whether enjoyed straight from the steamer, pan-fried to a crispy finish, or sliced into stir-fries, they’re a hit with the whole family. Follow this fail-proof recipe for perfect results every time!
Contents
Ingredients
- 500g pork (3:7 fat-to-lean ratio is ideal for juiciness)
- 300g glutinous rice (soaked in water overnight, drained thoroughly)
- 100g cooked corn kernels
- 8g salt
- 8g sugar
- 20g oyster sauce
- 10g honey
- 50g green onion & ginger water (steep chopped green onions + ginger in hot water, squeeze out the liquid)
- 30g cornstarch
- 1g white pepper
- 1g black pepper
- 20g rice wine (or mirin)
- 1g qu rice powder (fermented rice powder)
- Natural sausage casings (as needed)
- 1 tbsp cooking wine (for soaking casings)
- Cotton string (for tying)
- 1 toothpick
Step-by-Step Instructions
- Prepare the base meat mixture: Rinse the pork and chop it into fine minced meat (or use pre-minced pork). Place the minced pork into a meat grinder. Add salt, sugar, oyster sauce, honey, green onion & ginger water, cornstarch, white pepper, black pepper, rice wine, and qu rice powder. Turn on the grinder to blend all ingredients into a smooth, well-combined mixture—this ensures the seasonings fully infuse the meat.
- Clean the sausage casings: Place the sausage casings in a bowl, add 1 tbsp cooking wine, and soak for 30 minutes to remove any fishy smell. After soaking, rinse the casings thoroughly under running water, gently rubbing the inner lining to remove residual impurities. Drain well and set aside.
- Mix the final filling: Directly add the cooked corn kernels and soaked, drained glutinous rice into the grinder. Turn it on again to mix everything evenly, ensuring the rice and corn are fully integrated with the meat—no lumps left behind.
- Stuff and shape the sausages: Transfer the mixed filling into a sausage stuffer. Slide one end of the cleaned casing over the stuffer’s nozzle, holding the connection tightly to prevent leakage. Slowly push the filling into the casing, stopping when it’s 70% full (leave room for expansion during steaming to avoid bursting). Use cotton string to tie the casing into sections of your desired length. Poke multiple small holes in each section with a toothpick to release air and excess moisture.
- Steam to perfection: Fill a steamer with cold water. Place the stuffed sausages in the steamer basket, cover tightly, and cook over medium heat. Once the water boils, continue steaming for 40-60 minutes until the glutinous rice is fully cooked and the pork is no longer pink (the sausages will puff up and look plump when done). Turn off the heat and let them rest for 5 minutes before removing.
Pro Tips
- Chopping the pork first before grinding it creates a smoother texture and helps seasonings penetrate better.
- Adding the full amount of green onion & ginger water at once works— the grinder will mix it thoroughly, keeping the meat juicy.
- Rinse the casings well after soaking in cooking wine to avoid a bitter aftertaste.
- Never overstuff the casings—70% full is key, as glutinous rice expands significantly during steaming.
- Adjust steaming time based on the sausage thickness: thicker sausages need extra 10-15 minutes to ensure the center is cooked.
- Store leftover sausages in an airtight container: refrigerate for up to 3 days or freeze for up to 1 month. Reheat by steaming or pan-frying until crispy on the outside.
Frequently Asked Questions (FAQs)
- Can I substitute qu rice powder? Yes! If you can’t find qu rice powder, replace it with 1 tsp fermented glutinous rice paste or omit it entirely— the sausages will still be flavorful, just slightly less aromatic.
- What if my sausages burst while steaming? Bursting usually happens from overstuffing or not poking enough holes. Ensure casings are only 70% full and poke extra holes if the filling looks dense.
- Can I use instant rice instead of soaking glutinous rice? No— instant rice won’t have the chewy texture needed. Soaking glutinous rice overnight is essential for soft, tender results.
- Is it okay to use lean pork? We don’t recommend it— a 3:7 fat-to-lean ratio keeps the sausages juicy. Lean pork will result in dry, crumbly filling.
- How to make the sausages crispy? After steaming, heat 1 tbsp oil in a pan and pan-fry the sausages over medium heat for 3-5 minutes, turning frequently, until golden and crispy all over. You can also use an air fryer at 180°C (350°F) for 5-7 minutes.
- Can I freeze the uncooked sausages? Yes! After stuffing and tying, place the uncooked sausages on a baking tray and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months— steam directly from frozen (add 15-20 minutes to the steaming time).
Homemade Glutinous Rice Sausages – Soft, Juicy & Packed with Flavor!
Homemade glutinous rice sausages are a total game-changer—loaded with tender meat, chewy glutinous rice, and sweet corn kernels, they’re free of additives and bursting with umami.Ingredients
- 500 g pork 3:7 fat-to-lean ratio is ideal for juiciness
- 300 g glutinous rice soaked in water overnight, drained thoroughly
- 100 g cooked corn kernels
- 8 g salt
- 8 g sugar
- 20 g oyster sauce
- 10 g honey
- 50 g green onion & ginger water steep chopped green onions + ginger in hot water, squeeze out the liquid
- 30 g cornstarch
- 1 g white pepper
- 1 g black pepper
- 20 g rice wine or mirin
- 1 g qu rice powder fermented rice powder
- Natural sausage casings as needed
- 1 tbsp cooking wine for soaking casings
- Cotton string for tying
- 1 to othpick
Instructions
- Prepare the base meat mixture: Rinse the pork and chop it into fine minced meat (or use pre-minced pork). Place the minced pork into a meat grinder. Add salt, sugar, oyster sauce, honey, green onion & ginger water, cornstarch, white pepper, black pepper, rice wine, and qu rice powder. Turn on the grinder to blend all ingredients into a smooth, well-combined mixture—this ensures the seasonings fully infuse the meat.
- Clean the sausage casings: Place the sausage casings in a bowl, add 1 tbsp cooking wine, and soak for 30 minutes to remove any fishy smell. After soaking, rinse the casings thoroughly under running water, gently rubbing the inner lining to remove residual impurities. Drain well and set aside.
- Mix the final filling: Directly add the cooked corn kernels and soaked, drained glutinous rice into the grinder. Turn it on again to mix everything evenly, ensuring the rice and corn are fully integrated with the meat—no lumps left behind.
- Stuff and shape the sausages: Transfer the mixed filling into a sausage stuffer. Slide one end of the cleaned casing over the stuffer’s nozzle, holding the connection tightly to prevent leakage. Slowly push the filling into the casing, stopping when it’s 70% full (leave room for expansion during steaming to avoid bursting). Use cotton string to tie the casing into sections of your desired length. Poke multiple small holes in each section with a toothpick to release air and excess moisture.
- Steam to perfection: Fill a steamer with cold water. Place the stuffed sausages in the steamer basket, cover tightly, and cook over medium heat. Once the water boils, continue steaming for 40-60 minutes until the glutinous rice is fully cooked and the pork is no longer pink (the sausages will puff up and look plump when done). Turn off the heat and let them rest for 5 minutes before removing.
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