Caramelised sausage stir-fry
Prep time: 40 minsTotal time: 
Caramelised sausage stir-fry
This flavour-packed stir-fry takes inspiration from Vietnamese caramel pork. Serve with steamed pak choi or broccoli to boost the veg content
Prep time: 40 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 250g jasmine rice
- 1 x 454g pack Butcher’s Choice Cumberland Pork Sausages
- 1 tbsp vegetable oil
- 1 x 200g pack fine green beans, trimmed and cut into short lengths
- 1 tsp garlic and ginger paste
- 6 spring onions, thinly sliced
- 1 red chilli, deseeded and finely chopped
- 40g light brown soft sugar
- 1½ tbsp fish sauce
- handful coriander leaves
Step by step
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Rinse the rice under cold running water until the water runs clear. Bring a saucepan of water to the boil, then add the rice and cook for 10-12 minutes. Once cooked, drain, return to the saucepan and cover with a lid to keep warm.
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Meanwhile, split open the sausages, discard the skins and roughly chop the meat. Heat the oil in a large frying pan over a high heat. Add the sausage meat to the pan and fry over a fairly high heat for 10 minutes until lightly browned, breaking it up into a chunky mince with a wooden spoon as it cooks. Add the green beans and stir-fry for 2 minutes. Add the garlic and ginger paste, most of the spring onions and most of the chilli. Continue to stir-fry for a further minute. Stir in the sugar and fish sauce, then leave to cook for 2 minutes, undisturbed, until the sausage meat starts to caramelise. Stir, then leave to caramelise again for a further 30 seconds. Stir again, then leave to cook for a final 2 minutes.
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Divide the rice among four serving bowls, then spoon over the caramelised sausage stir-fry. Scatter over the reserved spring onions and chilli, along with some coriander leaves to serve.
