Recipe - Sausage Salad

1 pack Sweet Chinese sausage; (12
oz)
2 md Red onions; wide around the
middle
5 Pickling cucumbers or
Kirbies, with skins
Inner leaves from 1 bunch
celery, washed & roughly
chopped, (about One half cup)
1 bn Cilantro; leaves only
4 Stemmed serrano chiles;
thinly cut or sliced up on diagonal
(4 to 6)
1 tablespoon Chopped kaffir lime leaves;
or
1 teaspoon Grated lime zest
2 teaspoon Pureed garlic
One fourth cup Palm sugar or dark brown
sugar
One half cup Fresh lime juice
One half cup Fish sauce

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 openside up on each serving
plate. Spoon salad into cups and serve. Yield: 6 servings TAMALES WORLD
TOUR SHOW #WT1A09

NOTES : Formatted by Holly Butman

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #811 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997