Thai beef sausage salad

Name: Thai beef sausage salad recipe
Yield: 4
Ingredients: 1 1/2 tbs Thai green curry paste; 1/2 cup (125ml) coconut cream; 8 large betel leaves (from Asian food shops); 8 (1kg) thick good-quality beef sausages; 1 long red chilli, seeds removed, finely chopped; 1 garlic clove, finely chopped; 1 1/2 tbs brown sugar; 2 tbs fish sauce; Juice of 1 lime; Rice bran oil, to brush; 2 Lebanese cucumbers, cut into wedges lengthways; 250g punnet cherry tomatoes, halved; 1 small Asian (red) eschalot, thinly sliced; 1 cup each coriander leaves, mint leaves & Thai basil leaves; Crispy shallots, to serve

Rate now

https://healthimprovements.info/recipes/thai-beef-sausage-salad-recipe/ay74djli

Jump to recipe

by Kirsten Jenkins

Nov 19, 2019

You will need four small metal skewers for this Thai beef sausage salad.

1 1/2 tbs Valcom Thai green curry paste
1/2 cup (125ml) coconut cream
8 large betel leaves (from Asian food shops)
8 (1kg) thick good-quality beef sausages
1 long red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped
1 1/2 tbs brown sugar
2 tbs fish sauce
Juice of 1 lime
Rice bran oil, to brush
2 Lebanese cucumbers, cut into wedges lengthways
250g punnet cherry tomatoes, halved
1 small Asian (red) eschalot, thinly sliced
1 cup each coriander leaves, mint leaves & Thai basil leaves
Crispy shallots, to serve

Method

1.

Reserve 1 tsp curry paste for the dressing. Place remaining curry paste and coconut cream in a large bowl and stir to combine. Add sausages and stir to coat. Marinate for 20 minutes in the fridge, or overnight if desired. Remove sausages from marinade and wrap each with a betel leaf. Thread 2 sausages onto 2 skewers to secure betel leaves. Chill until ready to cook.
2.

Place the chilli, garlic, sugar, fish sauce, lime juice, 2 tbs boiling water in a bowl and mix until sugar dissolves. Set aside.
3.

Heat a grill pan or barbecue over medium-low heat. Brush sausages with oil and cook for 12-15 minutes each side until cooked through. Place cucumber, tomato, onion, and herbs on serving plates and top with sausages. Drizzle over dressing and sprinkle with crispy shallots to serve.