Budget-Savvy Sang Choy Bow

READY IN: 25mins
Recipe by bluemoon downunder

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.

Top Review by mersaydees

This is very interesting and incredibly healthy. I went to two different grocer's and could not find beef sausages in casings; I didn't think the Hillshire variety would do! I used lamb sausage instead. Also, I didn't realize that lentils came in a can, I don't think I've ever seen them that way! So, I initially interpreted the ingredient to be the dried lentils which I rinsed and drained! Now that I reread the ingredients list I know why they didn't cook according to the recipe and why I was puzzled having to add extra liquid to get them to cook when I added them. I would like to try this again with the canned lentils or precooked dried ones. Thanks, BlueMoon DownUnder, for another exotic dish! Made for Newest Zaar Tag.

Ingredients Nutrition

Directions

  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.

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