Tuesday, June 19, 2012

Chinese sausage with Brussells sprouts



I happened upon this concoction when surfing for ideas using Chinese sausage. The sausage is a bit fatty and a bit sweet. Both of these attributes contribute to the final product. I served this with a side of quasi pad Thai udon noodles with peanut butter, scallions, sesame oil and lime juice. If I make this again I will use bok choy instead of sprouts.

Chinese sausage with Brussels sprouts
12 oz sprouts, shredded or finely chopped
3 oz Chinese sausage, fine dice
peanut or other neutral oil
1 – 2 Tbs fish sauce (to taste)
water
red pepper flakes (optional)

Start sausage in cold wok
When sweating push up the sides, then remove and set aside when cooked
Raise heat and add sprouts and 1 Tbs water
When softened to your liking add fish sauce
Add back sausage and some pepper flakes if using
Toss, heat through and serve with white rice

It is best to cook this in a wok, but a large saute pan will suffice. Heat 2 Tbs water in the water until ready to boil. Add the sausage and cook, stirring often, for 4-5 minutes until heated through and its fat rendered. Remove the sausage from the wok, leaving as much of rendered fat behind as possible. Add in sprouts and cook, stirring often, until tender – 6-7 minutes. Add the sausage and fish sauce and a little more water if it seems dry. Toss to heat through and toss in a pinch of red pepper flakes if desired. Serve with rice.

2 comments:

Jenn said...

I need to see if I can find Chinese sausage...even with the Brussels sprouts it sounds wonderful and simple!!

Chris said...

I have never seen Chinese sausage, is the main difference only the fat content or does it also offer a different seasoning profile.

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