I love knowing what is in my sausages, and if I'm going to go to all that trouble (well, not really trouble, but you know what I mean), I may as well enjoy them, too. So this is my sausage of choice. Add one of the varied mashes from my website or books, salad, chips, gravy, roast veggies, a fresh bun...whatever you like really. They're all yours!
(OH, and don’t scrimp on the fat...you really need it in sausages...it’s a non negotiable. K?)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 red chilli
- 2-3 garlic cloves
- 2 stalks lemongrass, white part only
- 1 Tablespoon peppercorns
- 30 Grams fish sauce
- 1 lime Juice only
- 100 Grams steamed rice, cold
- 250 Grams pork fillet, cubed
- 150 Grams beef mince
- 60 Grams lard
- Water for steaming
- Oil for frying
Place chilli, garlic, lemongrass and peppercorns into Thermomix bowl and mince 10 sec/speed 7.
Add fish sauce, lime juice, rice, meats and lard. Blend 15 sec/Reverse/speed 8. Test to see if it is holding together when pinched. You may need to add another 5-10 seconds to the blend depending on how big your pork pieces are.
Line the steamer dish and tray with baking paper.
With wet hands, form sausage shapes and place onto the baking paper.
Pour enough water into Thermomix bowl to reach the 1L mark and bring to the boil 8 min/100ºC/speed 3.
Set steamer into position and cook sausages 10 min/Varoma/speed 3.
Meanwhile, heat a frypan to a medium heat (Induction 6) and drizzle with a little oil. Pat dry the sausages with a paper towel to prevent spitting and fry until golden.
Serve sliced with our Chilli Jam on the side.
If you are not big on pork, substitute chicken and duck fat for the pork and lard, respectively.
Photo Credit; Shea Walsh
That's all the recipes!
No more recipes to load