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.
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.
“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 ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 4 servings
FAQ
How should I freeze the pork?
Don’t make the mistake of freezing all of this prepped sausage in a container. Instead, prep it into flat portions and you’ll be able to use it without defrosting. Add the sausage meat to the freezer bag and spread it out thin so it fills the whole bag, but isn’t more than 1/2” thick. Use a chopstick, knife, or metal straw to press the bag into 4 quadrants. You’re essentially making perforations, or thin weak spots, so that when this bag freezes, you can break each quadrant off into individual portions. When you’re ready to cook, break off a frozen quadrant square and cook directly in a pan without defrosting!
Can I use a different vegetable or condiment?
Yes - feel free to use whatever veggie you have. I really like broccolini in this recipe, but bok choy would be another great variation.