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?)
- 1 red chilli
- 2-3 cloves garlic
- 2 stalks lemongrass, white part only
- 1 tbsp peppercorns
- 30 g fish sauce
- Juice 1 lime
- 100 g cooked rice
- 250 g pork fillet, cubed
- 150 g beef mince
- 60 g lard
- Water for steaming
- Oil for frying
Place chilli, garlic, lemongrass and peppercorns into TM 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 TM bowl to reach the 1L mark and bring to the boil 8 min/100ºC/speed 3.
Set steamer into position and cook sausages 15 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 a hot chilli sauce 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