By Martyn Odell, aka @lagomchef. Sausages, but make them kebabs! These epic Thai-inspired sausage kebabs star Porky Whites Surrey Sausages, paired with a fresh, crunchy salad. The sausages' light lemon and honey notes work brilliantly with fragrant lemongrass, fresh herbs and a hit of chilli. Simply blend the sausage meat with the aromats, shape onto skewers and cook until golden and juicy. Serve with an Asian-style dressing, just remember the easy 3:3:1 ratio: 3 parts sesame oil, 3 parts soy sauce and 1 part vinegar. Please note you will need a food processor and a freezer bag for this recipe.
1. Assemble the spicy sausage kebabs
- Peel the garlic cloves. With the back of a knife firmly bash the lemongrass (this helps it release its flavour) and roughly chop it. Halve the red chilli.
- With a sharp knife cut a slit in the Porky Whites Surrey Sausages casings and peel off the casings.
- Add the sausage meat to a food processor with the garlic, lemongrass, red chilli, Thai basil, fresh coriander and 2 tbsp sesame oil.
- Blitz until nice and smooth. To check the seasoning, you can fryoff a small piece of the kebab mix in a pan.
- Once you’re happy with the seasoning, take a freezer bag and cut through both sides to open it up.
- Divide the kebab mix into 1 or 2 kebabs per person. Add a portion of the kebab into the middle of the bag then fold over the bag, use something flat, like a dough scraper or the back of a knife to squeeze the filling into a kebab shape. Repeat until you have all your kebabs.
2. Make the salad & dressing
- Shred or grate the carrot, slice the mange tout and red onion super finely then add to a bowl.
- Make the dressing - mix together the rest of the sesame oil, soy sauce and vinegar and caster sugar, season with optional chilli flakes, salt and pepper.
- It’s a ratio-based dressing so if you need to up the quantities just keep the ratios the same.
- Pour the dressing over the salad and toss well to ensure all the veg are coated.
3. Cook the spicy sausage kebabs & Plate Up
- Heat a dash of oil in a frying pan over a medium heat and cook the kebabs for 7 - 10 minutes, until golden brown and cooked through.
- Plate Up the kebabs with the salad, then tuck in.
For the kebabs
- 4 garlic cloves, peeled
- ½ stick lemongrass, chopped
- 1 red chilli, halved
- 400g Porky Whites Surrey Sausages
- 1 handful Thai basil
- 1 handful fresh coriander
- 2 tbsp sesame oil
For the salad
- 2 carrots, shredded or grated
- 200g mange tout, thinly sliced
- 1 red onion, thinly sliced
For the salad dressing
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- 1 tbsp vinegar- 1 tbsp caster sugar
- Pinch of chilli flakes
- Your preferred cooking oil
- Salt & pepper, to taste
