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Chargrilled pork sausages with Thai-style salad

Ingredients

  • 1 tablespoon sunflower oil
  • 4 thick or 8 thin pork sausages
  • 1 teaspoon grated palm sugar (see note) or brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons sesame oil
  • Grated zest and juice of 1 lime
  • 100g baby Asian salad leaves
  • 1 bunch Thai basil (see note), leaves picked
  • 1 bunch Vietnamese mint (see note), leaves picked
  • 4 spring onions, shredded
  • 1 long red chilli, deseeded, thinly sliced
  • Sweet chilli sauce, to serve

Method

  • Step 1 - Heat sunflower oil in a chargrill or frypan over medium heat. Cook sausages for 6-8 minutes, turning, until cooked through. Halve sausages lengthways. (Mark on the grill for a further 1 minute if desired).
  • Step 2 - Meanwhile, shake sugar, fish sauce, sesame oil, zest and juice in a screw-top jar, then toss dressing with leaves, herbs, spring onion and chilli. Serve the sausages on the salad and drizzle with chilli sauce.

Recipe Ingredient

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