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
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
