Top 10 Delicious and Irresistible Sausage Dishes for Family Meals

Ingredients:

• 2 cups cooked rice
• 2 slices of bacon (salted pork)
• 1 sausage (or any available ingredient)
• Chopped green onions, shallots, and minced garlic
• 2 tablespoons tomato puree (or more if desired: 30-40 grams)
• Cilantro (or finely chopped green onions)
• Seasonings: pepper, salt, sugar, and seasoning powder

Instructions:

• Mix eggs and cooked rice separately (if using cooked rice, add one egg and knead the rice with the egg to make it softer; if using hot rice, skip this step).
  
• Cut bacon and sausage into small pieces.
  
• Heat oil in a pan, add chopped green onions/shallots, minced garlic, then stir-fry until fragrant. Add bacon and sausage, stir-fry. Since bacon and sausage contain fat, you can drain the excess fat.
  
• Add rice to the pan, use a wooden spoon to mix the rice evenly, then add pepper, salt, sugar, each ¼ teaspoon (¼ tsp). Add 2 tablespoons of tomato puree and then, using a wooden spoon and chopsticks, mix well.
  
• When frying, use high or medium heat as desired, but when pausing to let the rice and spices settle, use low heat so the rice does not stick to the bottom. Taste again for seasoning, add pepper, then transfer to a plate. Sprinkle with finely chopped cilantro or green onions. That's it, the sausage fried rice is ready.

Ingredients:

• Spring garlic
  
• Sausage
  
• Ginger
  
• Chili
  
• Seasonings

Instructions:

• Remove the roots, wash and cut the spring garlic into 4cm sections, keeping the green and white parts separate. Thinly slice the ginger in a style similar to eating balut eggs, and cut the chili into large, lengthwise pieces.
• Cross-cut the sausage into thin slices. If the sausage ribs are frozen, thaw them first at room temperature, then slice thinly.
• Heat a pan with a little oil, fry the sausage until both sides are golden brown. Then add ginger and chili, and stir well.
• Finally, add spring garlic and stir-fry until cooked. Adjust the seasoning to taste. Since the sausage ribs were marinated with spices beforehand, be careful not to add too much to avoid making the dish too salty.

Ingredients:

• Eggs: 3 pieces
• Sausage: 1 piece
• Onion: 1/2 bulb
• Bread: 4 loaves
• Chili sauce, cooking oil, fish sauce
• Garlic, spring onion, chili, white pepper
• Seasoning powder
• Pork
• Soy sauce

Instructions:

• Preparation: Boil the sausage, pan-fry it, then cut it diagonally into thin slices. Slice the onion thinly. Wash the spring onions, chop them finely. Crush the garlic. Slice the chili. Break the eggs into a bowl, add 1/2 tablespoon of seasoning powder Aji-ngon, 1/2 tablespoon of fish sauce, and 1/2 tablespoon of white pepper. Beat the eggs well, then add the sliced onions.
• Sauté the garlic until fragrant, remove it from the pan, then pour the eggs in, tilting the pan to spread the eggs evenly around. When the eggs are just set, add the sausage evenly on the surface of the eggs, sprinkle the chopped spring onions on top, and when the eggs are cooked, turn off the heat.
• Serve the fried eggs on a plate, accompanied by bread and “Phu Si” soy sauce with sliced chili.

Ingredients:

• Fresh or dried sausage: 300 grams
• Ripe tomatoes: 4 large ones
• Spring onions: a few sprigs
• Tomato sauce: 3 tablespoons
• Chili sauce: 2 tablespoons
• Other necessary spices: broth mix, fish sauce, pepper, cooking oil, etc.

Instructions:

• Prepare the ingredients: Wash the sausage thoroughly, then drain. Choose fresh and good tomatoes, wash them and slice them thinly. Remove the roots of the spring onions, wash the leaves, and cut them into segments into a bowl.
• Proceed to cook: Heat a pan, add the sausage and fry until the sausage is cooked and golden. Remove and drain on a cutting board, then slice into bite-sized pieces. In another pan, add 30ml of cooking oil, wait for the oil to heat up, then add the tomatoes and stir them well, simultaneously mashing the tomatoes to make them puree. When the tomatoes are soft, add 3 tablespoons of water along with other spices such as fish sauce, broth mix, and pepper according to your taste preference. Don't forget to add a little tomato sauce and chili sauce.
• After about 5 minutes, transfer the sausage into the pan. Reduce the heat and simmer to let the tomato sauce soak into the sausage, making the dish even more flavorful. After about 15 minutes, taste and adjust the seasonings, then sprinkle some chopped spring onions for added aroma.
• Presentation: Place the sausage on a plate, ladle the tomato sauce on top, and start enjoying! To enhance the richness of the dish, you can add a little oyster sauce during cooking. Decorate with a few sprigs of herbs for a more visually appealing and enticing dish!

Ingredients:

• Sausage
• Dutch beans
• Salt, pepper, broth mix
• 10ml cooking oil (can be replaced with healthy olive oil)

Instructions:

• Cut the sausage into crosswise thin slices.
• Boil water, blanch the Dutch beans briefly, then transfer them directly into cold water.
• Add a little oil to the pan, stir-fry the sausage until firm, then add the Dutch beans and stir evenly. Season with salt, pepper, and broth mix, then turn off the heat.
• Tip: Use only a small amount of cooking oil because the sausage releases a lot of fat during cooking.
• Serve the sausage sautéed with Dutch beans on a plate. This dish can be enjoyed hot with rice or traditional Vietnamese square or cylindrical sticky rice cakes (bánh chưng, bánh tét) and a side of pickled cucumbers.

Ingredients:

• Sausage
• Fish sauce
• Minced garlic
• Black pepper or chili
• 1 tablespoon lime juice
• White sugar
• Water

Instructions:

• Heat oil in a pan, then add the sausage and fry for about 3 minutes.
• Add a small bowl of water to the pan. Season with fish sauce and sugar to taste.
• Simmer until the liquid in the pan thickens, then add lime juice, chili, and minced garlic, stirring evenly.
• Continue cooking over medium heat until the water evaporates, and the sausage turns golden brown.
• Transfer the glazed sausage to a plate and enjoy.

Ingredients:

• 250g sausage
• 100g potatoes
• 15ml cooking oil
• 30ml soy sauce
• 3 cloves of garlic
• Chopped chili, green onion

Instructions:

• Steam the sausage for about 20 minutes. Slice the sausage, peel and slice the potatoes. Sauté the potatoes in a pan.
• Heat a little cooking oil in the pan, add garlic and sauté until fragrant. Add the sliced sausage and sautéed potatoes, then stir in soy sauce and salt.
• Add chili and green onion, stir, and turn off the heat.
• The combination of potatoes and sausage creates a perfect dish for dinner. This method results in potatoes that are soft and slightly sweet, combined with the savory taste of sausage and a hint of spiciness from the chili.

Ingredients:

• Broken rice 250g
• Corn 1 cob
• Mustard greens 50g (1 plant)
• Dried shiitake mushrooms 30g (8 pieces)
• Chinese sausage 100g
• Chicken egg 1
• Spring onion 2 sprigs
• Garlic 2 cloves
• Shallot 3 bulbs
• White sesame 1 teaspoon
• Soy sauce 2 tablespoons
• Sesame oil 1 tablespoon
• Oyster sauce 1 tablespoon
• Vegetable oil 1 tablespoon
• Sugar 1 tablespoon

Instructions:

Cooking white rice

• Soak rice in water for about 5 minutes, wash thoroughly with water 2 - 3 times.
  
• Brush a layer of sesame oil (1/2 tablespoon) under the clay pot and rim, then add rice and 300ml of water.
• Bring the pot to the stove, cook over medium heat for 10 - 15 minutes, then reduce the heat to low, cook for another 10 minutes until the rice is completely cooked.

Prepare the ingredients

• Peel and slice shallots, peel and wash, cut into thin slices of garlic. Wash mustard greens, let them drain.
  
• Peel the corn, cut the kernels. Slice the Chinese sausage.
• Soak dried shiitake mushrooms in water for about 10 minutes to soften, then wash them again with water, cut into bite-sized pieces.

Make the sauce

• Heat a pan with 1 tablespoon of vegetable oil over medium heat. When the oil is hot, add sliced garlic and shallots, sauté until fragrant.
• Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 6 tablespoons of water to the pan, stir well, bring the mixture to a boil for about 5 minutes, taste again and adjust to your liking, then turn off the heat.

Cook claypot rice

• After cooking the rice for 8 minutes, layer corn, shiitake mushrooms, Chinese sausage, mustard greens, and crack an egg on top.
• Then drizzle 1/2 tablespoon of sesame oil around the rim, cover with the lid and cook for an additional 3 minutes on low heat until the ingredients are tender and fragrant.

Finish

• After the rice is cooked, simply pour the sauce over the top, garnish with chopped spring onions and 1 teaspoon of white sesame seeds, and it's ready to enjoy.

Ingredients:

• Shrimp Chinese sausage 150g
• Young cucumbers 500g
• Garlic 10g
• Vegetable oil 2 tablespoons
• Spring onion 10g
• Ground pepper 3g
• Maggi oyster sauce 2 tablespoons

Instructions:

• Rinse the shrimp Chinese sausage with water and blanch in boiling water, drain, then thinly slice it. Clean the cucumbers, cut them into small pieces about 6cm long. Trim the spring onions, wash them, and cut them into small pieces.
• Heat a pan on the stove with a little vegetable oil, add garlic and stir-fry until golden and fragrant, then add the sliced shrimp Chinese sausage and stir-fry for about 5 minutes.
• Add the cucumbers to the pan, stir-fry with the shrimp Chinese sausage, season with Maggi oyster sauce, mix well for the flavors to absorb, stir for another 3 minutes, then turn off the heat.
• Arrange the dish, sprinkle with spring onions and a little ground pepper on top for fragrance. Serve hot with white rice and a bowl of spicy soy sauce with a few slices of chili. This dish is easy to make, with the sweet taste of shrimp Chinese sausage and the freshness of cucumbers. Plus, it only takes 15 minutes to prepare, how convenient!

Ingredients:

• American corn 2 pieces, glutinous corn 2 pieces
• Dried shrimp 50g
• Chinese sausage 4 sticks (about 100g)
• Flat butter 30g (2 pieces)
• Spring onion 6 branches
• Cilantro 2 sticks
• Common spices a little (sugar/salt/seasoning powder)

Instructions:

• After buying American corn and glutinous corn, remove the husks and silk, separate the seeds, and wash them several times with water.
• Clean the Chinese sausage by rinsing it several times with water or quickly blanching it with boiling water, then use a knife to cut the Chinese sausage into 4 pieces and then cut it into pomegranate seeds.
• Soak the dried shrimp in water for about 30 minutes, then remove and wash them clean, and drain.
• Cut and remove the roots of the spring onion, wash them thoroughly, then use a knife to separate the head of the onion and the leaves, and then cut them into small pieces. Wash the cilantro, cut it into small pieces.
• Stir-fry the corn: Heat the pan, add 30g of butter and melt it, then add the onion heads and stir-fry until fragrant.
• Pour the dried shrimp into the pan, stir evenly over medium heat for about 2 minutes to evenly coat the dried shrimp with oil and release a fragrant aroma.
• Next, add the corn and 2 tablespoons of water to the pan and stir-fry over medium heat for about 20 minutes until the corn is cooked and soft.
• When the corn is cooked, add the Chinese sausage cut into pomegranate seeds to the pan: 1/2 tablespoon of sugar, 1/2 tablespoon of seasoning powder. Mix well and stir-fry for another 5 minutes for the ingredients to cook evenly and absorb the seasonings.
• Finally, add the spring onion and chopped cilantro, stir well, and then turn off the heat.