Healthy Thai sausages

In Thailand, you find these spicy pork sausages – sai ua – which are easy to replicate at home in this recipe. Nici Wickes has cleverly lightened them by using chicken in place of most of the pork

Makes 8

Cook

40M

Marinate

30M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

400 gram boned chicken thighs

1 pork sausage, casing removed

4 garlic cloves, peeled

4 kaffir lime leaves, sliced

2 tablespoon fresh lemongrass sticks, chopped

small handful coriander, leaves and stalks

1 teaspoon brown sugar

3 spring onions, roughly chopped

1 teaspoon turmeric

1 tablespoon fresh grated ginger

2 tablespoon dark soy sauce

1 teaspoon sea salt

1 small red chilli, finely chopped

oil, for frying

rice noodles, roasted peanuts, fresh coriander and extra chilli, to serve

Method

1.Process the chicken thigh meat in a food processor until it is coarse ground mince. Transfer to a bowl along with the pork sausage meat.

2.In the same processor (no need to wash it), make a chunky paste with the remaining ingredients, except the cooking oil. Mix the paste with the meat, working it in thoroughly with your hands. It may be sloppy at first, but as you work it with your hands, it will firm up. Leave to rest for 30 minutes or overnight.

3.When ready to cook, heat the oil in a frying pan. Pinch out a small handful of the mince and with wet hands, roll into a long, thin sausage shape. Transfer to an oiled, medium-hot pan and repeat with remaining mixture.

4.Serve with rice noodles dressed with plenty of fresh coriander, lime juice, peanuts and chilli.