Chef Piroon Rangsityothin
Executive Chef, Siam Niramit Bangkok
California Raisin Mushroom Pork Sausage
100 g California Raisins
300 g Ground Pork
80 g Pork Belly
100 g Mushrooms
80 g Onions
40 g Garlic
40 g Butter
5 g Salt and Pepper
3 g Fresh Oregano
3 g Fresh Sage
8 pcs Sausage Casings
80 ml Red Wine
30 ml Brandy
Wasabi Lemon Mayonnaise
80 g Sweet Mayonnaise
15 g Wasabi Powder
10 ml Lemon Juice
Garnish
8 pcs Grilled Tomatoes
16 pcs Fresh Sage Leaves
California Raisin Mushroom Pork Sausage 100 g California Raisins
1
Grind the ground pork, pork belly, mushrooms, onions and garlic together.
2
In a pan, melt butter, add raisins, oregano, sage, salt, pepper and stir fry. Then add the red wine and brandy, cook until all the liquid has evaporated. Allow to cool and then combine with the pork mixture. Fill each sausage casing with 80 g of the combined mixture, secure both ends tightly.
3
Steam the sausages for 5 minutes and then pan fry brie y until golden brown.
Wasabi Lemon Mayonnaise
4
Mix wasabi powder with lemon juice until smooth and then whisk in mayonnaise.
Assembly
5
Arrange the sausages on a serving plate together with one spoonful of wasabi lemon mayonnaise. Garnish with grilled tomatoes and sage leaves.
CategoryAppetizers and Snacks
Ingredients
California Raisin Mushroom Pork Sausage
100 g California Raisins
300 g Ground Pork
80 g Pork Belly
100 g Mushrooms
80 g Onions
40 g Garlic
40 g Butter
5 g Salt and Pepper
3 g Fresh Oregano
3 g Fresh Sage
8 pcs Sausage Casings
80 ml Red Wine
30 ml Brandy
Wasabi Lemon Mayonnaise
80 g Sweet Mayonnaise
15 g Wasabi Powder
10 ml Lemon Juice
Garnish
8 pcs Grilled Tomatoes
16 pcs Fresh Sage Leaves