Budget-Savvy Sang Choy Bow

Total Time
10 mins
15 mins

One of several "sizzling sausages" in the current issue of the Australian magazine 'New Idea', this one a budget-savvy Sang Choy Bow which food editor Barbara Northwood has costed at $A1.83 per serve.

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  1. Trim the lettuce leaves into cup shapes.
  2. Heat the oil in a non-stick pan; add the garlic and capsicum; cook, stirring occasionally, until almost soft.
  3. Snip one end of the sausages with the kitchen scissors; squeeze out 1cm (1/2 inch) lengths of meat from each sausage into the pan; cook, stirring, until browned and cooked through. Reserve the rest of the sausages for use in another dish.
  4. Add the combined sauces, brown lentils and spring onions; stir over the heat until the lentils are hot; season with salt and pepper.
  5. To serve, divide the sausage mixture among the leaves; garnish with extra onions; serve with lime wedges.