Salteado de salchichas caramelizadas

Ingredientes

• 250 g 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
• 40 g light brown soft sugar
• 1 1/2 tbsp fish sauce
• handful coriander leaves

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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.