Sausage San Choy Bau
These tasty loaded lettuce cup are usually made with pork mince, but they’re not bad with our Farmhouse snags as well! Try a new twist on this Chinese classic.
what you need
- 1 pack of Three Aussie Farmers Farmhouse Sausages, casing removed
- 1 brown onion, finely diced
- 1 garlic clove, crushed
- 1 tsp. ginger, grated
- 100g water chestnuts, diced
- 100g Shitake mushrooms
- 1 Tbsp. soy sauce
- 2 Tbsp. oyster sauce
- 1 tsp. sesame oil
- 1 baby cos lettuce, leaves separated
- 50g vermicelli noodles, fried to garnish
- 2 shallots, thinly sliced
- 3 sprigs fresh coriander, leaves removed
- 1 red chili, sliced
how to make it
- In a fry-pan over med.-high heat sauté onion until soft, add sausage meat and break into smaller pieces with wooden spoon as meat browns.
- Add garlic, ginger, water chestnuts and mushroom and cook until tender.
- Add soy sauce, oyster sauce and sesame oil and cook for 2 mins until all glossy.
- Transfer to a serving bowl, alongside lettuce cups.
- Take a lettuce cup, add desired amount of sausage mix, top with fried noodles, shallots, coriander and chili.
- Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
