Sausage Salad

Recipe Ingredients

1		Sweet Chinese sausage - (12 oz)
2		Red onions, wide around the middle (medium)
5		Pickling cucumbers or Kirbies, with skins
		Inner leaves from 1 bunch celery - washed, and
		Roughly chopped - (abt 1/2 cup)
1		Cilantro - leaves only
4		Serrano chiles - (to 6) - stems removed,
		And thinly-sliced, diagonally
1 tablespoon	15ml	Chopped kaffir lime leaves
		(or 1 teaspoon grated lime zest)
2 teaspoons	10ml	Pureed garlic
1/4 cup	40g / 1.4oz	Palm sugar or dark brown sugar
1/2 cup	118ml	Fresh lime juice
1/2 cup	118ml	Fish sauce

Recipe Instructions

Preheat broiler. Place sausages in one layer on a large baking sheet and broil until charred on all sides, about 5 minutes per side. Set aside to cool.

To make onion cups, slice off root ends and tops, then peel. Cut each in half horizontally, and separate layers by pressing with your thumbs against root end to release rings. Reserve 12 largest as serving cups. Slice remaining onion into thin strips for use in salad.

Slice cucumbers in half lengthwise. Then slice cucumbers and charred sausages, diagonally. Combine sausage, cucumbers, onion strips, celery leaves, and cilantro in a medium bowl. In another bowl, whisk together serrano chiles, lime leaves, garlic, palm or brown sugar, lime juice, and fish sauce. Pour over salad and toss to combine.

To serve, place onion cups open-side up on each serving plate. Spoon salad into cups and serve.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A09 broadcast 09-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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