Szechuan Sausage Skewers with Mint Yogurt
Szechuan Sausage Skewers with Mint Yogurt
Ingredients
Cooking time: 20 min.
Preparation time: 20 min.
Total Time: 40 min.
Servings: 8
Prevents your screen from going dark.
Skewers:
1¼ pounds 80% lean ground lamb and pork
1 tablespoon minced shallot
½ tablespoon minced garlic
½ tablespoon grated fresh ginger
¾ teaspoon kosher salt
¾ teaspoon crushed red pepper flakes, preferably Korean, or to taste
¾ teaspoon ground Sichuan peppercorns
3 tablespoons Shaoxing rice wine or dry sherry
Fresh mint, to garnish Szechuan sausage
Mint yogurt sauce:
2 cups plain full-fat Greek yogurt
1 tablespoon fresh lemon juice
¼ cup finely chopped fresh mint leaves
Kosher salt
Szechuan sauce:
⅓ cup broad bean paste, found in Asian markets or online
⅓ cup fish sauce
¾ cup malt vinegar
¼ cup toasted sesame oil
¼ cup chile oil
3 cups chopped fresh flat-leaf parsley
2 tablespoons toasted sesame seeds
1 tablespoon ground Sichuan peppercorns
Preparation
In a food processor, combine the meat, shallot, garlic, ginger, salt, red pepper flakes, and peppercorns. Pulse until well combined. Turn the machine on and drizzle in 1 tablespoon of ice water and the rice wine until well mixed and the meat is emulsified. Transfer to the fridge to chill for at least 1 hour and up to 2 days before cooking.
Soak 24 bamboo skewers in cold water for 1 hour to help prevent scorching.
Scoop the cold sausage into 24 portions. Form each into a 2-inch long cylinder around the tip of a drained bamboo skewer. Return to the fridge for at least 1 hour before cooking. The sausage will hold its shape and grill up better if chilled.
Heat a grill to medium-high heat.
Arrange the sausage skewers around the outside of the grill, so the sticks are over the edge and do not burn. (If the grill grates are hot enough, the cooked meat will release cleanly without the need for oil; otherwise, lightly brush the grates with canola oil before placing the skewers on them.) Allow the meat to cook thoroughly before you attempt to move it; otherwise it will stick.
Sear the first side for at least 6 minutes, then turn and cook again for 6 to 7 more minutes, until both sides have a dark crust.
To serve, schmear a thick strip of mint yogurt sauce down one side of a platter. Put the meat end of each skewer in the yogurt. Drizzle with the chile sauce, and garnish with the mint.