|Sweet Thai chilli stir fried veg is added to Scottish rolls and sausage|
A roll and sausage is of course a hugely popular foodstuff in Scotland, especially for breakfast. As delicious as it almost always is, however, it is usually quite a simple affair, with a fried or grilled (broiled) sliced sausage on a bread roll and perhaps some fried onions and brown or tomato sauce to add a bit of taste, variety or excitement. I love experimenting with this humble Scottish foodstuff, however, devising new toppings for the sausages and new ways to embellish the creation. The possibilities are so numerous and interesting - just like American burgers in so many ways. This was perhaps my most outlandish attempt for a while and although it was super tasty and scrumptious, I probably wouldn't recommend it for breakfast. This is definitely an evening meal recipe suggestion!
Note that although I was only (as usual) cooking for one, the smallest quantity of pre-prepared stir fry veg I could get would easily do two (even four!) people, so I've reflected that in the ingredients list below.
|Assembled ingredients for Scottish/Thai rolls and sausage|
Ingredients (Serves Two)
4 sliced sausages
Vegetable oil for frying/stir frying
Pack of mixed supermarket stir frying veg
5 ounce (120g) sachet of sweet chilli Thai stir frying sauce
4 Scottish bread rolls
2 tablespoons freshly chopped coriander (cilantro)
Couple of handfuls of Thai crackers
|Starting to fry the sliced sausages in oil|
Pour a little vegetable oil in to a non-stick frying pan and start the sausages frying over a low to medium heat. The time they take to fry will depend upon their thickness but generally be around four to five minutes each side.
|Starting to stir fry mixed vegetables in wok|
When you've turned your sausages to fry on the second side, get your wok heating to a very high heat. Add a tablespoon or two of vegetable oil and once that is heated, add the veg. Stir fry for a minute or so, keeping your heat at maximum.
|Sweet Thai chilli sauce is added to stir frying vegetables|
Pour the sachet of sweet Thai chilli sauce in to the wok with the vegetables. Stir fry for a further minute to ensure everything is super piping hot.
|Sweet Thai chilli veg is ready to serve|
Cut your bread rolls open with a bread knife and lay them on your serving plates.
|Sliced sausages are laid on cut open rolls|
The sausages should be lifted from the frying pan with a spatula and laid on the bottom halves of the rolls.
|Sweet chilli stir fried veg is laid on top of sliced sausages|
Cooking tongs are the best tools to lift some of the mixed stir fried veg on top of the sausages.
|Freshly chopped coriander is scattered over stir fried veg|
Use about half of your chopped coriander to scatter over the stir fried veg before placing the tops on the rolls.
|Thai crackers are served with rolls and sausage and Thai stir fried veg|
Plate the Thai crackers along with the rolls, scatter the crackers with the remaining coriander and serve your Scottish rolls and sausages in a way that few people will have enjoyed before. I promise you: this is excellent and the even better news is that you can easily adapt the recipe with different types of veg, sauces and crackers/crisps.
|Tucking in to Scottish roll and sausage with Thai stir fried veg|