Pork Sausage with Coconut Chili Sauce and Lychees

Another recipe adapted from Rose’s Luxury restaurant in Washington, D.C. This simple dish will transport your table to the level of a fine restaurant. Imagine combining sweet, savory, spicy and fruity tastes all at one time. This dish accomplishes that and more! Ingredients: 1 recipe Coconut Chili Sauce For the sausage: 1 pound ground pork, turkey or chicken 6 cloves garlic, peeled and diced 3 tablespoons vegetable or olive oil ¾ teaspoon dried red pepper flakes For the rest of this dish: 1 20 ounce can lychees, drained and each cut in half ½ medium red onion, sliced thinly into crescent shapes (see photo) Optional: ½ cup fresh basil leaves, cilantro leaves or mint leaves chopped just a little bit for garnish ⅓ cup roasted peanuts, chopped, for garnish ½ teaspoon dried sage added to the sausage while cooking 1 teaspoon chopped fresh rosemary needles added to the sausage while cooking You can try to substitute canned pears, drained and cut into ½ inch pieces if you cannot find the lychees Heat a pan with the oil at medium heat until it shimmers and nearly starts to smoke and then sauté the garlic for a few moments. Add the meat that you are using and increase the heat to medium high to brown the meat while pressing and pulling it apart so that it crumbles while cooking. When it is cooked through, drain and discard much of the water and fat that has been released and set the meat aside. Set our four medium cereal bowls for assembly. Divide the coconut chili sauce among the bowls first. Then add in sections of the meat, red onion and lychees (see photo.) Your guests can combine the ingredients as they wish at the table - fun!

Pork Sausage with Lychees and Coconut Chili Sauce

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