Sausages, but make them kebabs! These epic Thai-inspired sausage kebabs star Porky Whites Surrey Sausages, paired with a fresh, crunchy salad. The sausages' light lemon and honey notes work brilliantly with fragrant lemongrass, fresh herbs and a hit of chilli. Simply blend the sausage meat with the aromats, shape onto skewers and cook until golden and juicy. Serve with an Asian-style dressing, just remember the easy 3:3:1 ratio: 3 parts sesame oil, 3 parts soy sauce and 1 part vinegar. Please note you will need a food processor and a freezer bag for this recipe.
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
garlic cloves 4 (peeled)
lemongrass 1 (chopped)
red chillies 1 (halved)
Porky Whites Surrey pork sausages 400 g
Thai basil 140 g
fresh coriander 1 handful
sesame oil 5 tbsp
carrot 2 (shredded)
mangetout 200 g (sliced)
red onion 1 (sliced)
soy sauce 3 tbsp
vinegar 1 tbsp
caster sugar 1 tbsp
chilli flakes pinch
Method
Assemble the spicy sausage kebabs
Peel the garlic cloves. With the back of a knife firmly bash the lemongrass (this helps it release its flavour) and roughly chop it. Halve the red chilli.
With a sharp knife cut a slit in the Porky Whites Surrey Sausages casings and peel off the casings.
Add the sausage meat to a food processor with the garlic, lemongrass, red chilli, Thai basil, fresh coriander and 2 tbsp sesame oil.
Blitz until nice and smooth. To check the seasoning, you can fry off a small piece of the kebab mix in a pan.
Once you're happy with the seasoning, take a freezer bag and cut through both sides to open it up.
Divide the kebab mix into 1 or 2 kebabs per person. Add a portion of the kebab mix into the middle of the bag then fold over the bag, use something flat, like a dough scraper or the back of a knife to squeeze the filling into a kebab shape. Repeat until you have all your kebabs.
Make the salad & dressing
Shred or grate the carrot, slice the mangetout and red onion super finely then add to a bowl.
Make the dressing - mix together the rest of the sesame oil, soy sauce, vinegar and caster sugar and season with optional chilli flakes, salt and pepper.
It's a ratio-based dressing so if you need to up the quantities just keep the ratios the same.
Pour the dressing over the salad and toss well to ensure all the veg are coated.
Cook the spicy sausage kebabs
Heat a dash of oil in a frying pan over a medium heat and cook the sausage kebabs for 7 - 10 minutes, until golden brown and cooked through.
Plate Up
Plate Up the sausage kebabs with the salad, then tuck in.
