Spicy Sausage Salad

In this vibrant Lao salad, sausages are enlivened by lots of fresh coriander, mint and lime juice.

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  • Servings: 6

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  • 2 tablespoons long-grain rice (optional)
  • 1 pound hot or sweet Italian sausages, or Thai sausages
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 bird chile, minced
  • Freshly ground pepper
  • 1 large shallot, thinly sliced crosswise and separated into rings
  • 1/2 cup coarsely chopped cilantro
  • 1/2 cup coarsely chopped mint

How to make this recipe

  1. Light the grill or preheat the broiler. In a small skillet, toast the rice over moderately high heat, shaking the skillet, until the rice is golden brown, about 3 minutes. Transfer the rice to a plate to cool completely. Grind the rice to a fine powder in a spice mill.

  2. Grill or broil the sausages about 5 inches from the heat for about 4 minutes per side, or until browned and cooked through. Let cool, then slice the sausages crosswise 1/3 inch thick.

  3. In a small bowl, combine the lime juice, fish sauce and chile. Season the dressing with pepper. In a shallow bowl, toss the sausage slices with the shallot rings, cilantro and mint. Pour the dressing over the salad and toss well. Just before serving, sprinkle the salad with 1 to 2 tablespoons of the roasted rice powder.

Suggested Pairing

The clean, fruity notes of a classic ale will cool the salad's spices yet blend with its citrus accents.

Contributed By Photo © Beatriz Da Costa Published June 2000

488491 recipes/spicy-sausage-salad 2013-12-06T23:51:08+00:00 Jeffrey Alford, Naomi Duguid summer|fast-column|grilling-barbecuing|barbecue-cookout|asian|southeast-asian|salads|6|fast|weeknight-dinner|lunch june-2000,spicy sausage,sausage salad,lao salad,grilled sausage,Naomi Duguid,Jeffery Alford recipes,spicy-sausage-salad 488491

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