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?)
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Need
- 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
Do
- 1
Place chilli, garlic, lemongrass and peppercorns into Thermomix bowl and mince 10 sec/speed 7.
- 2
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.
- 3
Line the steamer dish and tray with baking paper.
- 4
With wet hands, form sausage shapes and place onto the baking paper.
- 5
Pour enough water into Thermomix bowl to reach the 1L mark and bring to the boil 8 min/100ºC/speed 3.
- 6
Set steamer into position and cook sausages 10 min/Varoma/speed 3.
- 7
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.
- 8
Serve sliced with our Chilli Jam on the side.
More
If you are not big on pork, substitute chicken and duck fat for the pork and lard, respectively.
Photo Credit; Shea Walsh
