Pork sausage with Thai mango and noodle salad

Cooking Meat Pork sausage with Thai mango and noodle salad

If your barbie recipe collection has hit a snag, set your sights beyond your own backyard and grill up these Asian-inspired sausages.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Heat a greased barbecue hotplate or grill on medium-high heat. Cook sausages, turning occasionally, for 10 minutes or until browned and cooked through. Thickly slice. Cover to keep warm.
  2. Meanwhile, cook noodles following packet directions. Drain. Refresh under cold water. Drain.
  3. Combine mango, capsicum, bean sprouts, coriander and onion in a large bowl.
  4. Whisk lime juice, sesame oil and fish sauce in a small bowl. Add noodles and 2/3 of the dressing to salad. Season with salt and pepper. Toss to combine. Top salad with sausage. Drizzle with remaining dressing and sprinkle with extra coriander and onion. Serve.

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8 thick pork sausages
150g dried thin rice stick noodles
1 large mango, thinly sliced
1 red capsicum, thinly sliced
1 1/2 cups bean sprouts, trimmed
3/4 cup fresh coriander leaves, plus extra to serve
2 green onions, thinly sliced, plus extra to serve
2 tbsp lime juice
1 tbsp sesame oil
2 tsp fish sauce

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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