If you’re looking for new sausage recipes, this sausage banh mi inspired rice bowl is a great one to try. Sausage stir fries are such an easy week-night meal, taking less than half an hour and being a great way to pack vegetables into your sausage recipes. We love fusion food recipes and fakeaways and this is one of our favourites. This is a lighter approach to the traditional bread-heavy Bánh mì, this rice bowl version is nutritious & delicious. Banh Mi’s are normally filled with a pork sausage so we’ve one upped it and used our sweet and salty Caramelised Porkers, lending the dish their herby and deep caramelised onion flavour. Try this sausage stir fry for a tangy, sweet, meaty & zesty Summery dinner.
– 1 pack of The Jolly Hog Outdoor Bred British Sausages (we recommend our Caramelised Porkers for this)
– 2 or 3 cloves of garlic
– Tsp of ginger
– 1 tbsp Sesame oil
– Red cabbage
– 1 tsp Salt
– 1 tsp Sugar
– Bart umami paste (or miso paste)
– 2 tbsp lime juice
– 1 tbsp fish sauce
– Rice or noodles
– Sesame seeds (optional)
– Chopped coriander (optional)
– Pop on your rice to cook.
– Squeeze the meat out of the sausages. Discard the skins.
– Mince or grate garlic & ginger (about 2/3 garlic cloves & a tsp of ginger)
– Add the garlic, ginger and some chilli flakes to a pan with a generous splash of sesame or coconut oil.
– After the garlic’s browned a bit, add in your sausage meat & use the spatula to crumble it in the pan into sausage mince.
– Whilst that’s frying, chop carrot, red cabbage & cucumber into small batons & put in a bowl with rice wine vinegar and a pinch of salt & sugar. Leave that to quick pickle.
– Combine a few tbsp soy sauce with a tbsp sesame oil, 2 tbsp of lime juice & a tbsp of fish sauce. We also chucked in some Bart ingredients umami paste.
– Now your sausages are cooked, add your sauce into the pan & stir until the sausage mince is caramelised.
– Sprinkle it all with sesame seeds, chopped coriander & a drizzle of sriracha if you fancy it.