Sai Grog Recipe

Prep sausages

If sausages are linked, separate them. Lightly score each sausage diagonally 2–3 times on each side with a sharp knife to promote even cooking and allow glaze penetration.

Whisk together 2 tbs vegetable oil, 1 tbs soy sauce, 1 tsp light brown sugar and 1/2 tsp black pepper in a small bowl. Brush or toss sausages so they are evenly coated. Let rest 10 minutes at room temperature.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Lightly oil grates or pan with 1 tbs neutral oil to prevent sticking.

Grill sausages 10–12 minutes, turning every 2–3 minutes, until well browned and cooked through (internal temperature 160°F / 71°C). In the last 2 minutes, brush any remaining marinade onto sausages and let caramelize slightly.

Remove sausages to a cutting board and rest 5 minutes, then slice each on the bias into 1/2-inch pieces for plating.

While sausages rest, prepare quick pickles: julienne or thinly slice 1/2 cup cucumber and 1/2 cup carrot (about 1 small cucumber and 1 medium carrot together).

In a small bowl, combine 3 tbs rice vinegar, 2 tbs warm water, 1 tsp sugar and 1/4 tsp salt. Stir until sugar dissolves. Add cucumber and carrot, toss to coat, and let sit 5–10 minutes to soften and pick up flavor.

Drain pickles lightly before plating, reserving a teaspoon of the pickling liquid to splash on the finished dish if desired.

Thinly shred or finely slice 1 cup green cabbage and place in a small bowl.

Peel and finely julienne or grate 1 tablespoon fresh ginger; add to the cabbage.

Thinly slice 1 jalapeño into rounds (remove seeds for less heat) and add to the cabbage mixture.

Dress the cabbage with juice of 1 lime, 1/2 tsp toasted sesame oil, 1/4 tsp salt and gently toss. Add 2 tbs chopped cilantro if using. Taste and adjust salt or lime as needed.

Arrange a bed of dressed cabbage on a serving platter or individual plates.

Fan or pile the sliced grilled sausages over the cabbage.

Top with drained cucumber and carrot pickles, distributing evenly.

Garnish with extra julienned ginger ribbons and a few jalapeño slices for heat. Drizzle 1 tsp chili crisp or chili oil over sausages if using.

Serve immediately while sausages are warm. Provide extra lime wedges on the side for squeezing.