One of several “sizzling sausages” in the current issue of the Australian magazine ‘New Idea’, this one a budget-savvy Sang Choy Bow which food editor Barbara Northwood has costed at $A1.83 per serve.
Ingredients: [‘iceberg lettuce leaves’, ‘vegetable oil’, ‘garlic clove’, ‘red capsicum’, ‘beef sausages’, ‘plum sauce’, ‘chili sauce’, ‘soy sauce’, ‘brown lentils’, ‘spring onions’, ‘sea salt’, ‘fresh ground black pepper’, ‘spring onion’, ‘lime wedge’]
Quantity of Ingredients: [“6 iceberg lettuce leaves”,”1 tablespoon vegetable oil”,”1 -2 garlic clove, crushed “,”1 red capsicum”,”500 g beef sausages (16 ounces)”,”1/4 cup plum sauce”,”1/4 cup sweet chili sauce”,”1 tablespoon soy sauce”,”400 g brown lentils, drained (just under 13 ounces)”,”4 spring onions, thinly sliced “,” sea salt, to taste “,” fresh ground black pepper, to taste “,” extra spring onion, thinly slices, to garnish “,” lime wedge, to serve “]
Number of Servings: 6
Steps: [‘Trim the lettuce leaves into cup shapes.’, ‘Heat the oil in a non-stick pan; add the garlic and capsicum; cook, stirring occasionally, until almost soft.’, ‘Snip one end of the sausages with the kitchen scissors; squeeze out 1cm (1/2 inch) lengths of meat from each sausage into the pan; cook, stirring, until browned and cooked through. Reserve the rest of the sausages for use in another dish.’, ‘Add the combined sauces, brown lentils and spring onions; stir over the heat until the lentils are hot; season with salt and pepper.’, ‘To serve, divide the sausage mixture among the leaves; garnish with extra onions; serve with lime wedges.’]