Spicy Sate Sausage | 1 Link Recipe

If the sausage is in casing and you want to shape it, leave it whole as one link. Pat the sausage dry with paper towel. If the sausage is larger than a single serving, weigh/portion roughly to one link size (about 3–4 oz). Let come to room temperature for 10 minutes while you make the glaze.

Lightly score the casing in two or three shallow diagonal cuts (about 1 mm deep) to prevent bursting while cooking and help the marinade cling.

Combine ingredients

In a small bowl, combine 2 tbs smooth peanut butter, 2 tsp coconut milk, 1 tsp soy sauce, 1 tsp brown sugar, 1 tsp lime juice, 1/2 tsp fish sauce, 1/2 tsp minced garlic, 1/2 tsp grated ginger and 1/2 tsp chili paste. Stir vigorously until smooth. If the mixture is too thick to brush, add up to 1 tsp water, 1/4 tsp at a time, until it reaches a brushable glaze consistency.

Taste and adjust

Taste a tiny smear on the back of a spoon. Adjust balance: add more lime for brightness, more sugar for sweetness, or more chili paste for heat. The final glaze should be savory, slightly sweet, tangy, and mildly spicy.

Pan-sear method (recommended for 1 link)

Heat a small nonstick or cast-iron skillet over medium heat. Add 1 tsp neutral oil and swirl to coat. When the oil shimmers, add the sausage. Cook for 3–4 minutes undisturbed to develop a brown crust.

Turn the sausage frequently, reducing heat to medium-low if it browns too quickly, and continue cooking for another 4–6 minutes, turning every 1–2 minutes, until the internal temperature reaches 160°F (71°C) for pork sausage and the sausage is evenly browned. Total cook time should be about 8–10 minutes depending on thickness.

Apply glaze

In the last 1–2 minutes of cooking, brush a generous layer of the peanut-sate glaze over the top and sides of the sausage. Turn and brush the opposite side so the glaze warms and becomes slightly glossy. Allow the glaze to caramelize lightly but do not burn (reduce heat if necessary).

Transfer the cooked sausage to a cutting board and rest for 2 minutes. Brush one more thin layer of glaze on the sausage while resting to intensify flavor.

Transfer the link to a plate. Sprinkle 1 tsp crushed roasted peanuts over the glazed sausage and scatter 1 tsp chopped cilantro. Serve with the 1/2 lime wedge on the side and optional sliced cucumber or pickled shallots.

Serving suggestion

Eat whole or slice on the bias into 1/2-inch pieces and serve with sticky rice, steamed greens, or in a bun with fresh herbs and cucumber for a spicy sate sausage sandwich.