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California Raisin Mushroom Pork Sausages with Wasabi Lemon Mayonnaise

Yields4 ServingsTotal Time1 hr 15 mins

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
 8 pcs Grilled Tomatoes
 16 pcs Fresh Sage Leaves
California Raisin Mushroom Pork Sausage 100 g California Raisins

Grind the ground pork, pork belly, mushrooms, onions and garlic together.


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.


Steam the sausages for 5 minutes and then pan fry brie y until golden brown.

Wasabi Lemon Mayonnaise

Mix wasabi powder with lemon juice until smooth and then whisk in mayonnaise.


Arrange the sausages on a serving plate together with one spoonful of wasabi lemon mayonnaise. Garnish with grilled tomatoes and sage leaves.

Nutrition Facts

Servings 4