Cellphone Chronicles – What I Tried This Week:
In a nut shell: Bovine and Swine Thai Chicken Sausages, drizzled with some spicy mayo and served with a unique Asian slaw recipe.
Would I Make This Again?
Absolutely yes. The Thai Chicken Sausages are flat out “two thumbs up” delicious Outstanding in our books.
Here’s the description of the sausages from their website:
“Savor the taste of Northern Thailand with our Bovine & Swine Thai Style Chicken Sausage. Infused with lemongrass, kaffir lime, ginger, and cilantro, it’s a perfect blend of exotic flavors with a hint of sweetness. Ideal for cozy nights in, this sausage brings exotic comfort to your table.“
I mean really, how can you resist?
Please check out the Bovine and Swine Website. They’ve got a great selection of Artisan Meats and impressive and unique sausage flavors. You’ll find their products available at Whole Foods, so don’t forget to look for them when you’re shopping the meat department.
Points and Perks
- Perk: Very special with flavor.
- Perk: Who doesn’t love a good sausage dog?
- Perk: This recipe includes a unique red cabbage slaw recipe with Asian flavors. My favorite ingredient being Sesame oil.
- Point #1: These sausages are not smoked or pre-cooked. The recipe indicated to slice them and pan fry. I oven roasted them like I do for my Italian Chicken Sausage and Lentils recipe. Either way will work very well.
- Point #2:The recipe suggests to drizzle the hot dog with the Sriracha mayo and then top with the slaw. We did so, but the second night we served them and preferred them served with the slaw on the side. We felt the slaw on top of the dog took away from the flavor of the sausage and mayo, which was a superb combo in itself.
- Point #3: The sausages are sold four in a package. Which is enough for two meals for us. I pan fried the sausages one night, and oven roasted them the next night. But what I want you to know is the slaw lasted a few days, we enjoyed it for another meal, and it kept in the refrigerator without becoming soggy or with any compromised flavor or texture. That’s a thumbs up.
Take a look at the recipe on their site for Thai Chicken Summer Rolls. Gotta try that one.
More Related Recipes
Please note: The recipe in this article changes each week. If you want to save this recipe, please print out or download it, rather than save it to Pinterest. Next week, there will be a new recipe in its place. If you do happen to come back and not find the recipe you’re looking for, please email me and I’ll send it to you.
Thai Chicken Sausage Hotdogs with Asian Slaw and Sriracha Mayo
Ingredients
- 1 Package Bovine and Swine Thai Chicken Sausage 4 links
- For The Asian Slaw
- 1/4 cup Sugar
- 2 Tablespoons Fresh Lime Juice
- 2 Tablespoons Soy sauce
- 1 Tablespoon Minced garlic
- 1 Tablespoon Sesame oil
- 2 Medium carrots grated
- 1 small Head of Red Cabbage sliced very thin
- For The Sriracha Mayo
- 1/2 Cup Mahyo
- 1 Tablespoon Sriracha
- 1 Tablespoon Lemon Juice
- 4 Hot Dog Buns toasted
Instructions
- TO MAKE THE SLAW: combine sugar, lime juice, soy sauce, garlic salt, sesame oil, carrots and cabbage in a medium bowl. Mix well, cover and store in the fridge.
- TO MAKE SRIRACHA AIOLI: combine mayo, lemon juice and sriracha and mix well. Can be stored in fridge for up to 2 weeks.
- TO ASSEMBLE THE SANDWICH: preheat a pan over medium heat. Slice the sausages lengthwise and when the pan is heated, drizzle some oil in pan and place sausage cut side down to achieve a nice sear (approx. 4 minutes each side) when golden brown, turn sausage over. When sausage is finished, remove and set aside. Place the bun in the pan to toast. Spread some aioli on the bun/roll and then place 2 pieces of sausage on bun/roll. Top with slaw and serve!
- We served the slaw on the side. The sausage dog and mayo are a delicious flavor combination. The flavor of the slaw seemed to distract from that treat.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Lea Ann,
I am a fan of Karen’s too! I think it has been about fifteen years.
This is a tasty summer dish. Marinated grilled chicken breasts, lot of lemon and an olive tapenade-put me down!
Well I’m a little confused from the comments because I’m reading about your big Italian salad and others are talking about soups and peaches. Anyway, your comment that this was your best salad yet says a lot and I’ll be sure to add the Calabrese Antipasto Salad to the mix.
Thank you for the ‘shout out’ Lea Ann! I didn’t realize the recipe is not available on the Food & Wine website any longer. I’ll have to fix my post 🙂 We have yet to have a day where the weather has been nice and that we’ve been available to have a glass of wine outdoors! Can’t wait for those days to come again.
Lea Ann, I love fresh ripe peaches. They can be so much more than just in desserts. This recipe is proof! I don’t have access to Colorado peaches but the ones coming out of South Carolina are delightful too. Thanks for sharing the inspiration with us.
Velva
Lea Ann, just wanted to say that Aunt Lena’s Autumn Soup is our absolute favorite soup!! She gave me this recipe 50 years ago, after Danny & I were first married, and I’ve been making it ever since! It’s been passed down to our kids as well, and it’s always my go to soup when feeding a crowd. So many different things you can add to it. We love it with frozen corn added when you add the tomatoes, or green beans … can add whatever you have on hand. Anyway, thanks for publishing this … We can wholeheartedly recommend this soup … So delicious!!
I love lentils but don’t make them as often as I should! Love this weekly recipe!