Sausage Salad II
This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Ingredients
- 75 grams Vietnamese sausage, see Steps 1-3, (3 oz)
- 1/2 small onion, coarsely chopped
- 1-4 red Bird's Eye chilies, seeded, finely chopped, as desired
- 2 cloves garlic, smashed and finely minced
- 2 tablespoons lemon or lime juice
- 2 tablespoons fish sauce
- fresh mint leaves
- fresh coriander leaves
Instructions
- For the Vietnamese sausage, which is a pork sausage that is already cooked and found in the refrigerator section of grocery stores, the name is Cha Lua for the regular flavor. This is the Moo Dee brand (moo = pig, dee = good). Similar brands will close to what this looks like, grocery stores have all the Vietnamese sausage together as well.
- This is the Cha Hue variety, which is heavy with cracked black pepper and garlic. When looking for this in the store, the pepper is clearly seen in the sausage, and more than likely, there is a picture of black pepper on the package. This is also the Moo Dee brand. I prefer this variety due to the pepper.
- Unwrap the sausage and slice into about 1/4 inch thick slices, place on a serving plate.
- To a mixing bowl, add the garlic, onion, chilies, lemon or lime juice, and the fish sauce and mix together well.
- Pour over the sausage and garnish with mint and coriander leaves.
- Serve as a side dish to any Thai meal or as an appetizer.
Notes
Low cost.
This recipe for Spicy Home Made Sausage Salad is adapted from Appon's Thai Food.
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