I make a batch of this sausage and then freeze it in flattened portions in ziplock bags, which are thin enough to be cooked straight from frozen. Just stir fry the sausage with vegetables, serve over rice, and you’ve got dinner.
Ethan Chlebowski
Ingredients
Thai sausage components
- ground pork454 g
- fish sauce25 g
- shallots20 g
- garlic15 g
- cilantro15 g
- lemongrass2 g
- curry powder2 g
- black pepper2 g
- red thai chiles2 g
- lime zest1 g
Stir fry components
- broccolini, roughly chopped1 bunch
- salta sprinkle
- white rice
- sriracha, or sambal
Method
Step 1: Prep the rice & aromatic paste
Start cooking the rice or use some that is already made.
Add all Thai sausage components to a blender, food processor, or mortar and pestle, except for the fish sauce and ground pork. Blend the ingredients until they form a paste.
Step 2: Mix the sausage & stir fry or freeze
Add the pork and fish sauce to a bowl. Mix together. Next, add the aromatic paste and mix until combined.
Add 1/4 of the sausage mixture to a wok or pan on medium-high heat. Let the sausage fat render and crisp up the meat. Once , flip the sausage and chop it up, for another 4-5 minutes.
- Cook the rest of the meat right away, or store it in the freezer for later use. Check out the attached FAQ or video for how I freeze the sausage into flattened portions in ziplock bags so I can cook them later without defrosting.
Step 3: Stir fry the vegetables
Add the broccolini and a pinch of salt, then with the sausage until and the vegetable is softened to your liking. Taste and adjust the salt to your taste.
Add a serving of rice to a bowl and top with the stir fry. Enjoy with your choice of condiments.
FAQ
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