Caramelised sausage stir-fry

Ingredients

• 250 gjasmine rice
• 1 x 454g packButcher’s Choice Cumberland Pork Sausages
• 1 tbspvegetable oil
• 1 x 200g packfine green beans, trimmed and cut into short lengths
• 1 tspgarlic and ginger paste
• 6spring onions, thinly sliced
• 1red chilli, deseeded and finely chopped
• 40 glight brown soft sugar
• 1 1/2 tbspfish sauce
• a handfulcoriander leaves

Instructions

1. 1

   Cook the rice

   Rinse the rice under cold running water until the water runs clear. Bring a saucepan of water to the boil, add the rice and cook for 10–12 minutes. Drain it, return it to the pan and cover with a lid to keep warm.

2. 2

   Caramelise the sausage

   Meanwhile, split the sausages, discard their skins and roughly chop the meat. Heat the oil in a large frying pan over a high heat. Add the sausage meat and fry over a fairly high heat for 10 minutes, breaking it up with a wooden spoon into a chunky mince as it browns lightly. 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, then stir-fry for 1 minute. Stir in the sugar and fish sauce and leave undisturbed for 2 minutes, until the sausage starts to caramelise. Stir, leave it for 30 seconds, stir again and cook undisturbed for a final 2 minutes.

3. 3

   Serve the bowls

   Divide the rice among four bowls and spoon the caramelised sausage stir-fry over it. Scatter on the reserved spring onions and chilli, then finish with coriander leaves.

What is caramelised sausage stir-fry?

This is a home-style stir-fry inspired by Vietnamese caramel pork, a dish known for its sweet-savoury balance. Here, Cumberland sausage meat takes the place of pork pieces, while sugar and fish sauce build a glossy, caramelised coating.

Rice makes it a filling bowl, and green beans add freshness and crunch. The method keeps the meat chunky rather than turning it into a fine mince.

Nutrition and macros by portion

The nutrition label shows one serving as written: 596 calories, 24g protein, 74g carbs, 22g fat.

The rice and sugar provide much of the carbohydrates, while the sausage and vegetable oil contribute most of the fat. Sausage supplies protein, with fish sauce adding savoury seasoning. Serve with a generous portion of pak choi or broccoli to balance the bowl with more vegetables.

Why use sausage meat?

Sausage meat: Removing the casings lets the meat brown directly in the pan and makes it easy to break into bite-sized pieces. The seasoning in the sausages also contributes savoury flavour to the stir-fry.

Sugar and fish sauce: These are added after the aromatics, then left against the hot pan to caramelise. Stirring between short periods of undisturbed cooking helps the mixture brown without constant agitation.

Get the rice ready

Rinsing: Wash the rice until the water runs clear to remove excess surface starch. This helps the cooked grains stay more separate.

Keeping warm: Drain the rice thoroughly, return it to the saucepan and cover it while you finish the stir-fry. Have the bowls ready so the rice can be served while warm.

Watch the caramelisation

High heat: Use a large frying pan and give the sausage meat room to brown. Break it up as it cooks, but keep the pieces chunky.

Short rests: Once the sugar and fish sauce are in, leave the mixture undisturbed for the stated intervals. The sauce should cling to the meat and look glossy; lower the heat if it begins to catch before the sausage is caramelised.

Keep the vegetables bright

Green beans: Add them after the sausage has browned and stir-fry for 2 minutes before adding the paste and sliced aromatics. They should remain pleasantly firm rather than soft.

Spring onions and chilli: Most go into the pan for a brief cook, while the reserved portions are scattered over the finished bowls. Deseeding the chilli keeps its heat gentler.

Serve and round out the meal

Spoon the stir-fry over the rice so the sweet-savoury juices flavour the grains. Coriander adds a fresh herbal finish.

For more vegetables, serve with steamed pak choi or broccoli, as suggested. Add them on the side rather than crowding the frying pan.

Recipe notes & tips

• Rinse the rice before cooking to help the grains stay separate.
• Prepare the spring onions and chilli before heating the pan so they can be added promptly.
• Use a large frying pan to give the sausage meat room to brown.
• Break the sausage into chunky pieces rather than crumbling it too finely.
• Reserve some spring onion and chilli for a fresh garnish.
• Steam pak choi or broccoli separately if you want extra vegetables.

Variations

• Add pak choi: Steam it separately and serve alongside the rice bowls.
• Use broccoli: Steam florets until just tender and serve them on the side.
• Adjust the chilli: Use less or more chilli to suit your preferred heat.
• Try extra herbs: Add more coriander leaves at the table.
• Swap the rice: Serve the stir-fry with another cooked grain if preferred.

Common mistakes to avoid

• Skipping the rinse: Wash the rice until the water runs clear so the cooked grains are less sticky.
• Crowding the pan: Use a large frying pan so the sausage browns rather than steams.
• Over-breaking the meat: Keep some chunky pieces as you stir with the wooden spoon.
• Stirring constantly: Leave the mixture undisturbed during the caramelising intervals so it can brown.
• Letting the sugar catch: Watch the pan closely and reduce the heat if the mixture darkens too quickly.
• Overcooking the beans: Stir-fry them for the stated 2 minutes so they retain some bite.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat until piping hot, adding a splash of water if the rice or stir-fry has become dry.

Frequently asked questions