Spicy Sate Sausage Recipe

Prepare aromatics

Peel and finely mince the shallot, garlic, grated ginger, lemongrass, and chop the chilies. Place in a small bowl and set aside.

In a large bowl combine the ground pork and finely chopped chicken thighs. Add minced aromatics, soy sauce, fish sauce, brown sugar, ground coriander, turmeric, white pepper, and kosher salt.

Add the egg and panko breadcrumbs to the meat mixture. Using clean hands or a spoon, mix until evenly combined and slightly sticky. Do not overwork — mix until just cohesive so the sausages remain tender.

Divide the mixture into 8 equal portions for small sausages (about 3 oz / 85 g each) or 4 portions for larger sausages. Shape each portion into a tight log about 4–5 inches long and 1–1.5 inches thick. If using skewers, wet wooden skewers and thread sausages onto them lengthwise or form around the skewer.

Heat a large skillet or grill pan over medium heat and add the vegetable oil. When hot (but not smoking), add sausages in a single layer without crowding. Cook 3–4 minutes per side, turning gently to brown evenly. Reduce heat to medium-low and continue cooking, turning frequently, until sausages register 160°F (71°C) internal temperature and are cooked through, about 6–8 more minutes depending on size.

If baking instead: preheat oven to 400°F (200°C). Place sausages on a parchment-lined baking sheet, brush lightly with oil, and bake 15–20 minutes, turning once, until browned and 160°F internal.

Remove sausages from the pan and let rest 5 minutes before serving to settle juices.

While sausages cook, make the sauce. In a small saucepan over low heat combine the peanut butter and coconut milk. Stir constantly until smooth and warm, about 2–3 minutes.

Whisk in the red curry paste, soy sauce, lime juice, brown sugar, and chili oil or sambal oelek, if using. If the sauce is too thick, whisk in water 1 tablespoon at a time until you reach a dipping consistency (about 2 tablespoons). Taste and adjust: add more lime for acidity, more sugar for sweetness, or more chili paste for heat.

Keep the sauce warm on the lowest heat or transfer to a small serving bowl. Sprinkle crushed roasted peanuts over the top just before serving.

Arrange sausages on a platter with cucumber slices and steamed rice or rice cakes. Garnish with fresh cilantro and lime wedges.

Serve the warm peanut sate sauce alongside for dipping. Squeeze lime over sausages to brighten flavors as desired.