Ning Zhang’s Xiangchang Style Sausage

A dish typically served during Chinese New Year and a taste of home for Ning Zhang.

Chinese celebrity Ning Zhang finds it hard to spend time with family with her busy schedule. As a guest at Our Table in the Barossa, Ning shared her recipe for a Xiangchang Style Sausage. A childhood favourite made by her Mum, usually served during Chinese New Year, and something her Mum still cooks today, each time Ning is able to come home. Bring your family and friends together to share this dish perfectly paired with a refreshing Sauvignon Blanc.


Thai Paste

  • ½ tbsp chopped fresh turmeric
  • ½ tbsp finely chopped garlic
  • ½ tbsp chopped shallots
  • 1 tbsp chopped lemongrass
  • ½ teaspoon shrimp paste
  • Handful of dried chillies (to taste)
  • ½ tbsp salt


  • 500g minced pork
  • 1 egg
  • 1 tsbp finely chopped lime leaves
  • 1 tbsp finely chopped coriander
  • 1 tbsp finely chopped spring onion
  • ½ tbsp sugar
  • ½ tbsp soy sauce
  • Wood skewers


  1. To make the Thai paste, place the ingredients into a mortar and pestle and combine until they form a thick paste.
  2. Add the paste, the pork, egg, sugar and soy sauce into a mixing bowl and combine.
  3. Add the finely chopped lime leaves, spring onion and coriander in with the pork and combine.
  4. Allow to sit in the fridge for at least 30 minutes.
  5. Lay baking paper/ waxed paper on a clean flat surface and spoon half of the mixture out.
  6. Roll the pork on the flat surface into a sausage shape, slice into individual pieces and place skewers through each sausage.
  7. Repeat until sausage the mixture is used.
  8. Grill over a medium heat until browned and starting to charcoal.

Cool Harvest Sauvignon Blanc

Cool Harvest Sauvignon Blanc

Compliments this meal perfectly.

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