Chinese style sausages with greens

This Eastern-inspired dish is filling enough for you to ditch the carbs if you wanted to.

Dark green vegetables are full of antioxidants to boost your immune system, and they taste great!

Serves: 2

Key ingredients


1 bunch of spring greens or other cabbage

1 bunch of spring onions

1 tbsp olive oil

350g chipolatas

1 clove of garlic, crushed

1 tbsp soy sauce

3 tbsp hoisin sauce

3 tbsp water

1 tbsp sesame seeds

What to prep:

Wash the leaves of the greens or cabbage! I know, it seems like a faff, but once you’ve tucked into one tasty dish and realized that you’re crunching on a tiny (probably nutritious to be fair) beetle, then you’ll wish you had.

Slice the leaves, removing the tough stalk. If the leaves look particularly dark and thick, then remove the middle rib of the leaf and slice the green stuff.

Hopefully, you’re left with around 300g of nutritious green stuff.

Cut the top and bottom off of the spring onions and slice lengthways into thin strips.

Heat the oil in a pan, put the onions in, and fry them for a minute. Take them out and pop them in a bowl to the side.

Turn the heat down and put the sausages in the pan, frying for 7 minutes. Take them out (yes, really) and pour away all but 1 tbsp of the oil in the pan.

Pop the greens in and cook them over a medium-high heat for a few minutes with the garlic, soy sauce and 1 tbsp of water.

If you’re prepping for another day pop everything in the fridge for later.

When you’re hungry:

Take your prepared ingredients out of the fridge.

Heat a splash of oil in a frying pan.

Return the sausages to the pan and add the soy sauce, hoisin sauce, and water.

Bubble until the sauce is reduced to a nice and sticky consistency.

Warm up the spring greens in a separate pan, or the microwave if you like.

Then tip the sausages and the onions over the greens, sprinkle over sesame seeds and enjoy the sweet and tasty meal before you.