PORK SAUSAGE WITH COCONUT-CHILE SAUCE AND LYCHEES
We know, this combo sounds nuts. It's meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10 to 15 minutes. Remove from heat; discard chile. Add vinegar and sugar, stirring until sugar dissolves; season with salt. Let cool.
- Cook garlic and oil in a medium skillet over medium heat, stirring often, until garlic is golden brown, about 5 minutes. Using a slotted spoon, transfer garlic to paper towels to drain; season with salt.
- Increase heat to medium-high. Add pork and red pepper flakes to skillet; season with salt and pepper. Cook, breaking up pork and pressing firmly to help brown, until cooked through and crisped in spots, 6.8 minutes.
- Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi. Spoon pork along with some pan drippings over; drizzle with lime juice. Top with lychees and onion.
PORK SAUSAGES WITH CARAMELIZED ONION SAUCE
For such a simple recipe with so few ingredients, the flavor is incredibly deep. The onions come out creamy and are the perfect companion to broiled or grilled sausages. This is excellent served with mashed potatoes.
Provided by Senoritapupnstuff
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Warm oil in a large skillet over medium heat. Stir in onions, and cook until soft, about 10 minutes. Stir in salt and sugar. Reduce heat to medium low, cover, and cook 20 minutes. Stir in flour, then add broth. Stir well. Cover, leaving the lid slightly ajar, and cook 30 minutes.
- Meanwhile, prepare oven broiler.
- Place sausages on a broiling pan; place under the broiler, and cook, turning occasionally, until the skin is dark brown and the sausages are cooked through, about 20 minutes. Pour onion sauce over sausages.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 12.5 g, Cholesterol 20.4 mg, Fat 18.9 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 986.5 mg, Sugar 5.7 g
CHILLI PORK SAUSAGE ROLLS
Recipe from the newspaper. Spicy, delicious, easy to make & great for parties. You can also make small ones for a cocktail party & the recipe easily doubles, triples, etc.
Provided by MrsSPheonix
Categories Lunch/Snacks
Time 45m
Yield 32 sausage rolls
Number Of Ingredients 12
Steps:
- Preheat oven to 200C.
- Cut each pastry sheet in half.
- Mix together pork mince, coriander, chilli sauce, chilli, ginger, breadcrumbs, egg, soy sauce, spring onions and garlic until combined.
- Divide the mix into 8 portions and roll each portion into a sausage shape.
- Place along the centre of each pastry sheet.
- Roll to enclose, placing the pastry seam underneath.
- Cut each roll into 4 sausage rolls and place on a greased and lined baking tray.
- Brush with beaten egg.
- Bake for 25 minutes or until golden and cooked through.
- Serve with extra chilli sauce.
- These can be frozen uncooked and stored for later.
- Just defrost and cook when needed.
Nutrition Facts : Calories 287.1, Fat 19.1, SaturatedFat 5.6, Cholesterol 35.9, Sodium 183.4, Carbohydrate 19.5, Fiber 0.9, Sugar 0.8, Protein 9
SWEET AND SOUR LYCHEE PORK
This is my favorite meat recipe! The lychees give it a really unique flavor. Enjoy!
Provided by betty
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 2
Number Of Ingredients 20
Steps:
- Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
- Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
- Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
- Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
- Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 40.9 g, Cholesterol 141.9 mg, Fat 24.2 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 4.6 g, Sodium 674.4 mg, Sugar 16 g
CHAURICE - CREOLE PORK SAUSAGE
The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pork
Time 30m
Yield 6 pounds
Number Of Ingredients 14
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Grind the pork as finely as possible, mixing the fat and lean.
- Add seasonings and mix thoroughly.
- Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
- Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
- Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.
Nutrition Facts : Calories 986.7, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 1432.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 133.3
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PORK SAUSAGE WITH COCONUT-CHILE SAUCE AND LYCHEES
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- Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10–15 minutes. Remove from heat; discard chile. Add vinegar and sugar, stirring until sugar dissolves; season with salt. Let cool.
- Cook garlic and oil in a medium skillet over medium heat, stirring often, until garlic is golden brown, about 5 minutes. Using a slotted spoon, transfer garlic to paper towels to drain; season with salt.
- Increase heat to medium-high. Add pork and red pepper flakes to skillet; season with salt and pepper. Cook, breaking up pork and pressing firmly to help brown, until cooked through and crisped in spots, 6–8 minutes.
- Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi. Spoon pork along with some pan drippings over; drizzle with lime juice. Top with lychees and onion.
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