Thai Lamb Sausages with Wasabi Mashed Potatoes
These Lamb Thai Sausages are also wonderful with Thai Fried Rice, but the Wasabi Mashed Potatoes give a real fusion of flavours that are sure to delight the palate.
Preparation Time: 12 minutes
Cooking Time: 20-25 minutes
For the mashed potatoes
5 pounds Golden Yukon potatoes, roughly chopped
1/2 pound of butter
1/2 cup warmed half and half cream
2 tablespoons Wasabi
sea salt and freshly ground pepper
For the sausages
2 tablespoons Thai green curry paste
4 cloves garlic minced
2 Kaffir-Lime leaves slivered
5 pounds minced lamb
2 shallots, finely chopped
1 lemongrass tender part minced and pounded
handful coriander leaves, roughly chopped
2 teaspoons coriander roots pounded if available
Note: While the potatoes are boiling, prepare the sausages, or better yet mix the meat and seasonings together the night before and allow the flavours meld and devlope in the refrigerator overnight in a covered glass or stainless bowl.
For the mashed potatoes, bring a large saucepan of salted water to the boil, toss in the potatoes and simmer for 15-20 minutes, until just done. don't peel the potatoes as we like the skin which adds taste and texture.
Drain the potatoes completely and return to the pan. Hand mash until somewhat smooth, before mixing in the butter and cream over a low heat. Season well and add the wasabi paste to the potatoes, stirring well.
For the sausages, add a little hot water to curry the paste for easier mixing into the meat mixture. Then throughly mix the rest of the ingredients with the lamb, mix very well.
You can proceed and stuff sheep's casings with this sausage mixture or make hand formed finger sausages or patties.
Preheat a grill (barbecue works great) to hot. Grill until sizzling, turning occasionally, but don't overcook.
Serve the sausages with the wasabi mashed potatoes or Thai Fried Rice.
You Should Also Read:
Green Curry Paste (Phrik Kaeng Kiao Wan)
Stir Fried Pineapple Rice (Khao Pad Sapparot)
Chicken Chile Fried Rice (Khao Phat Gai Phrik Kee Nue)
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