Healthy Thai sausages

MAKES 8-10 long, thin sausages

In Thailand, you find these sticky, smoky, spicy pork sausages – sai ua – being sold in the markets, which are easy to replicate at home. I have lightened them by using chicken in place of most of the pork, which works really well.

400g boned chicken thighs

1 pork sausage, casing

removed

4 garlic cloves, peeled

4 kaffir lime leaves, sliced

2 tbsp fresh lemongrass

sticks, chopped

Small handful coriander,

leaves and stalks

1 tsp brown sugar

3 spring onions, roughly

chopped

1 tsp turmeric

1 tbsp fresh grated ginger

2 tbsp dark soy sauce

1 tsp sea salt

1 small red chilli, finely chopped Oil, for frying

Rice noodles, roasted peanuts, fresh coriander and extra chilli, to serve

1 Process the chicken thigh meat in a food processor until it is coarse ground mince. Transfer to a bowl along with the pork sausage meat.

2 In the same processor

(no need to wash it), make a chunky paste with the remaining ingredients, except the cooking oil. Mix the paste with the meat, working it in thoroughly with your hands. It may be sloppy at first, but as you work it with your hands, it will firm up. Leave to rest for 30 minutes or overnight.

3 When ready to cook, heat the oil in a frying pan. Pinch out a small handful of the mince and with wet hands, roll into a long, thin sausage shape. Transfer to an oiled, medium-hot pan and repeat with remaining mixture.

4 Serve with rice noodles dressed with plenty of fresh coriander, lime juice, peanuts and chilli.