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.
30 mins
Serves 4
MEdium
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.
