Last month I made three different sausages to stockpile in the freezer. I pulled out some of the Chinese Pork & Shrimp Sausage for this dinner. Start making this very quick meal by steaming white rice - I use a fool-proof rice cooker. Form the sausage into patties and saute in a skillet until cooked through, about 3 to 4 minutes per side. Remove the sausage and deglaze the pan with a little white wine. Add chicken stock and oyster sauce and simmer until reduced. Serve the sausage topped with the sauce and sliced green onions. Steam the sugar snap peas, I cooked them in the microwave, covered with plastic wrap, for about 3 minutes. Then toss the peas with sesame oil and sesame seeds. Quick & delicious!!
These are the quantities to make about 1 pound of sausage:
- 3/4 pound ground pork shoulder
- 1/4 pound ground shrimp
- 2 tablespoons soy sauce
- 2 tabelspoons sherry
- 2 tablespoons chopped green onions
- 1 tablespoon fresh chopped ginger
- 1/2 teaspoon Chinese chili paste
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