For this salad I prefer to use regular pork sausages rather than Asian ones. I think it keeps the flavours fresher and the dish lighter in texture. If you prefer to follow tradition, use lap cheong Chinese sausage. In Thailand they often serve this type of salad spooned over hot rice.
6 country pork sausages
1/2 cucumber, peeled and thinly sliced
2 Thai shallots or small red onions, thinly sliced
4 spring onions, trimmed and shredded diagonally
2 bird’s eye chillies, very thinly sliced
1 tbsp Thai fish sauce (nam pla)
1 tbsp rice wine vinegar
2 tbsp palm sugar or soft brown sugar
juice of 2 limes
1 tsp light soy sauce
2 garlic cloves, very thinly sliced
4 plum tomatoes, halved, deseeded and cut into strips
Thai basil leaves, to garnish
coriander leaves, to garnish
1 Place the sausages in a pan of cold water and bring to the boil. Reduce the heat, then poach, uncovered, for 10 minutes. Remove with a slotted spoon and leave to cool.
2 Meanwhile, mix the remaining ingredients in a bowl, except the Thai basil and coriander. Toss well together to amalgamate the flavours.
3 Cut the cooled sausage into thin slices and add to the bowl. Toss again.
Transfer to 4 serving plates, sprinkle over the Thai basil and coriander and serve immediately.