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.
- 6 iceberg lettuce leaves
- 1 tablespoon vegetable oil
- 1 -2 garlic clove, crushed
- 1 red capsicum
- 500 g beef sausages (16 ounces)
- 1⁄4 cup plum sauce
- 1⁄4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 400 g brown lentils, drained (just under 13 ounces)
- 4 spring onions, thinly sliced
- sea salt, to taste
- fresh ground black pepper, to taste
- extra spring onion, thinly slices, to garnish
- lime wedge, to serve
- Trim the lettuce leaves into cup shapes.
- Heat the oil in a non-stick pan; add the garlic and capsicum; cook, stirring occasionally, until almost soft.
- 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.
- Add the combined sauces, brown lentils and spring onions; stir over the heat until the lentils are hot; season with salt and pepper.
- To serve, divide the sausage mixture among the leaves; garnish with extra onions; serve with lime wedges.