Cheat’s sausage larb

Contains pork – recipe is for non-Muslims only

Try our take on larb, a Thai dish traditionally made using minced meat. Here, we’ve used sausages to make things a bit simpler, but it’s still full of Asian-inspired flavours

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 422
  • fat 34g
  • saturates 8g
  • carbs 13g
  • sugars 7g
  • fibre 7g
  • protein 12g
  • salt 2g


  • 3 tbsp sesame oil
  • 2 limes, juiced
  • 1 tbsp chilli sauce
  • ½ tbsp fish sauce
  • 3 pork sausages
  • 1 tbsp red Thai curry paste
  • 4 spring onions, sliced and shredded
  • ½ bunch of coriander, chopped
  • small bunch of mint, leaves picked and torn
  • 2 Little Gem lettuces, leaves separated
  • 1 small cucumber, cut into matchsticks


What is larb?

Larb is a salad that originates from Laos in Thailand, often made from minced meat, chilli, fish sauce, lime and herbs and eaten with lettuce leaves.


  1. Mix together 2 tbsp of the sesame oil, the lime juice, chilli sauce and fish sauce. Set aside.

  2. Heat the remaining oil in a wok or non-stick frying pan over a medium heat. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon, and fry for 5-6 mins, or until golden brown. Stir through the curry paste and fry for 1 min. Mix through half the spring onions and half the herbs.

  3. Arrange the lettuce and cucumber in two bowls, add the sausage mixture and drizzle over the spicy dressing. Finish with the remaining herbs.

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