Chinese Sausage Thai Style Recipes
SAUTEED CHINESE SAUSAGE
This is a basic recipe and I want to write this to make it easier, or rather better, for more enjoyable Chinese Sausage. In Thailand there is many brands of this sausage, don't look in the refrigerated or frozen meat section, this is air dried sausage and is shelf stable when it is packaged, so just look on a shelf. I am going to use the most common one, called Lap Cheong, which is the Chinese name and is a sweet sausage. My mother in law received several packages of this a few years back, from Northern Thailand, a very good brand. The family was excited about this but mother in law told everyone, no one cooks it except my wife, her daughter, her other daughters were not allowed to cook it. So I cooked a dish for the family and it was very well liked by mother in law, who stated, ok, now the only ones that may cook this for her is me and my wife. The secret to good Chinese sausage, steaming. Steam whole, then slice, then saute.
Provided by Lee
Categories Main Dish
Time 30m
Number Of Ingredients 5
Steps:
- First thing we need to do is soften the sausages, we are going to use a steamer of your choice, I will use my rive cooker with a steamer basket it came with. Add a 1-2 cups water to the steamer pot, when boiling, add the sausages to the steamer tray, cover, and steam for 15 minutes.
- Remove the sausages to a cutting board and slice about 1/4 inch thick (or a bit less) at an angle. This is for appearance as well as making a larger piece of sausage. The sausage is hot so use tongs to hold them while you slice.
- Heat a large non stick pan on medium heat, when hot, add the sausage and garlic, stir often. Lot of sugar in this sausage so it will burn rather quickly. Cook until the garlic is starting to brown.
- Then add the onion and spring onion, continue stirring often to crisp up the sausage and soften the onions. Stir in the soy sauce.
- Serve with sides of your choice.
CHINESE SAUSAGE, THAI STYLE
Provided by Robert Farrar Capon
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the cucumber, cut it in half lengthwise, scrape out the seeds and cut the halves crosswise into 1/8-inch-thick slices. Cut the red onion lengthwise into slivers. In a large bowl, toss the cucumber and onion slices together with the coriander, basil, mint and scallions and reserve.
- Put sausage links in a skillet with 1/4 cup water and saute until the water has evaporated and the sausages are lightly browned. Do not let them become hard or dry. Remove sausages, cut diagonally into 1/8-inch-thick slices and keep warm.
- Remove skillet from stove and add fish sauce, lime juice, garlic and red pepper and mix together.
- Add sausages and fish sauce dressing to the bowl of greens and toss to mix well. Serve on warm plates with plain white rice in serving bowls.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 1789 milligrams, Sugar 4 grams, TransFat 0 grams
THAI-SPICED SAUSAGES
These little sausages are mildly spiced and perfect for a buffet meal. Also a time saver as they can be made a day ahead and served cold or hot. This recipe can be found in the Quick and Easy Thai Cookbook which was sent to me by my magazine swap partner and friend, Katie in the UP and has many more great recipes! The recipe is also included in the Zaar World Tour 2005 swap, Asia.
Provided by lauralie41
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, place first nine ingredients in bowl and knead mixture with your hands until evenly combined. Seperate mixture into twelve balls and shape into small link sausage shapes.
- In a large skillet using medium heat, add peanut oil. When oil is hot begin adding sausage links, in batches if neccessary, and fry for 8-10 minutes or until golden brown. Turn sausages occasionally to brown evenly on all sides. Serve immediately with coconut sambai or soy sauce.
Nutrition Facts : Calories 371.1, Fat 31.2, SaturatedFat 9.5, Cholesterol 71.4, Sodium 347.1, Carbohydrate 4.9, Fiber 0.2, Sugar 0.2, Protein 17.2
THAI SPICY SAUSAGE
This spicy sausage may be stuffed into casings or used as bulk sausage. For appetizers, form into meatballs and serve with a coconut or ginger dipping sauce.
Provided by Mercy
Categories Pork
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly mix all the ingredients together to disperse the spice evenly.
Nutrition Facts : Calories 13.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 3.6, Sodium 41.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 1.1
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