Thai Sausage Stir Fry & Freezer Ground Sausage “Meal Prep”
Ingredients
Thai Sausage Components*
454 g (1 lb) ground pork
29 g (~2 tbsp) fish sauce
21 g (~1.5 tbsp) shallots
14 g (~1 tbsp) garlic
14 g (~1 tbsp) ginger
14 g (~1 tbsp) cilantro
2 g (.5 tsp) lemongrass
2 g (.5 tsp) curry powder
2 g (.5 tsp) black pepper
2 g (.5 tsp) red Thai chilis
1 g (.25 tsp) lime zest
Stir Fry Components
Stir-frying green of choice (like bok choy or broccolini) roughly chopped
Salt to taste
Steamed rice, for serving
Condiments of choice: prik nam pla, sriracha, or Sambal
*This recipe can be made with any sausage flavor of your choice. See Freezer Bag Squares Prep Method below for more info.
Instructions
Make sure to cook or start the rice ahead of time.
Prep aromatic paste: Add all Thai Sausage Components to a blender, food processor, or mortar & pestle except the fish sauce and ground pork.
Mix the sausage: Add the pork and fish sauce to a bowl. Mix together. Next, add in the aromatic paste and mix until homogenous.
Cook a portion right away, or follow the freezing instructions (Freezer Bag Squares Prep Method) below.
Cook the sausage: Add one frozen sausage square (or about a 1/4 of the sausage mix) to a wok or pan on medium-high heat. Let the sausage fat render and begin to crisp up the meat. When you have some good browning, flip the sausage and start to chop it up, about 4-5 more minutes.
Finish the stir fry: Add in the vegetable component, a pinch of salt, and stir fry with the sausage until some browning occurs and the vegetable has been softened to your liking.
Serve: Heat up some cooked rice and add the stir fry over top. Enjoy with condiments of your choice.
Freezer Bag Squares Prep Method
You can make any kind of flavored ground sausage, and freeze it in a way to use instantly on a weeknight.
Don’t make the mistake of freezing all of this prepped sausage in a container. Instead, prep it into flat portions and you’ll be able to use it without defrosting.
How it works
Pick any sausage recipe and mix it together.
Add the sausage meat to the freezer bag and spread it out thin so it fill the whole bag, but isn’t more than 1/2” thick.
Use a chopstick, knife, or metal straw to press the bag into 4 quadrants. You’re essentially making perforations, or thin weak spots, so that when this bag freezes, you can break each quadrant off into individual portions.
Keep in the freezer.
When you’re ready to cook, break off a frozen quadrant square and cook directly in a pan without defrosting!