Thai pork sausage skewers

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Thai pork sausage skewers

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  • 0:55 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Featured in
Pork recipes, Mince recipes

Ingredients

  • 500g lean pork mince
  • 1 to 1 1/2 tablespoons Thai green curry paste (see note)
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons caster sugar
  • 2 tablespoons fresh coriander leaves, roughly chopped
  • olive oil cooking spray
  • Steamed rice, to serve
  • Shredded red cabbage, to serve
  • Sweet chilli sauce, to serve

Equipment

  • You'll need 12 pre-soaked bamboo skewers.

Method

  • Step 1
    Place mince, curry paste, fish sauce, sugar and coriander in a food processor. Process until combined.
  • Step 2
    Divide mixture into 12 portions. Roll each into an 8cm-long sausage shape. Thread onto skewers. Place on a plate. Cover and refrigerate for 30 minutes.
  • Step 3
    Preheat barbecue plate on medium-high heat. Spray sausages with oil. Cook, turning occasionally, for 15 minutes or until cooked through. Allow to rest for 5 minutes.
  • Step 4
    Serve skewers with rice, shredded cabbage and sweet chilli sauce.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar

Nutrition

  • 846 kj

    Energy

  • 9g

    Fat Total

  • 3g

    Saturated Fat

  • 1g

    Fibre

  • 28g

    Protein

  • 68mg

    Cholesterol

  • 1098.06mg

    Sodium

  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve

Notes

Thai green curry paste is milder than red, and also teams well with chicken or fish. ((( Variation ))) You could use chicken mince instead of the pork.

  • Author: Alison Adams
  • Image credit: Alan Benson
  • Publication: Super Food Ideas

Source: taste.com.au

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