Chargrilled pork sausages with Thai-style salad

Looking for interesting ideas for sausages? Try pairing them up with this Thai-inspired salad.

• 1 tablespoon sunflower oil
• 4 thick or 8 thin pork sausages
• 1 teaspoon grated palm sugar (see note) or brown sugar
• 2 teaspoons fish sauce
• 2 tablespoons sesame oil
• Grated zest and juice of 1 lime
• 100g baby Asian salad leaves
• 1 bunch Thai basil (see note), leaves picked
• 1 bunch Vietnamese mint (see note), leaves picked
• 4 spring onions, shredded
• 1 long red chilli, deseeded, thinly sliced
• Sweet chilli sauce, to serve

Energy 1651kJ	Fat saturated 10.00g
Fat Total 35.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 6.00g	Dietary Fibre g
Protein 13.00g	Cholesterol mg
Sodium 901.84mg

All nutrition values are per serve.

1. Step 1

   Heat sunflower oil in a chargrill or frypan over medium heat. Cook sausages for 6-8 minutes, turning, until cooked through. Halve sausages lengthways. (Mark on the grill for a further 1 minute if desired).

2. Step 2

   Meanwhile, shake sugar, fish sauce, sesame oil, zest and juice in a screw-top jar, then toss dressing with leaves, herbs, spring onion and chilli. Serve the sausages on the salad and drizzle with chilli sauce.

Palm sugar, Thai basil and Vietnamese mint are all available from Asian food shops.