Thai Pork Sausage Skewers

1. Place ground pork, curry paste, fish sauce, caster sugar and coriander in a food processor. Process until combined.

2. Divide mixture into 12 portions.

3. Roll each into an 8 cm-long (3") sausage shape.

4. Thread onto skewers.

5. Place on a plate.

6. Cover and refrigerate for 30 minutes.

7. Preheat barbecue grill on medium-high heat.

8. Spray sausages with oil.

9. Cook, turning occasionally, for 15 minutes or until cooked through.

10. Allow to rest for 5 minutes.

11. Serve skewers with steamed rice, shredded cabbage and sweet chili sauce.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	175.3631 g
Protein	70.9588 g
Carbohydrates	1.0562 g
Energy	1889.91 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.45 g
Water	270.1831 g
Aspartic acid	6.245 g
Calcium, Ca	107.95 mg
Lutein + zeaxanthin	17.3 g
Fiber, total dietary	0.056 g
Carotene, beta	78.6 g
Niacin	19.8768 mg
Vitamin A, RAE	17.82 g
Arginine	4.555 g
Riboflavin	1.0536 mg
Fatty acids, total saturated 20:1	1.35 g
Glutamic acid	10.31 g
Stigmasterol	0.06 mg
Sodium, Na	2330.69 mg
Fatty acids, total saturated 16:1 undifferentiated	4.9503 g
Total lipid (fat)	175.3631 g
Manganese, Mn	0.1264 mg
Proline	3.36 g
Fatty acids, total saturated 16:0	38.2505 g
Choline, total	3.82 mg
Sugars, total	1.0002 g
Serine	2.87 g
Fatty acids, total saturated 10:0	0.15 g
Fatty acids, total saturated 18:0	21.0003 g
Fatty acids, total saturated 20:4 undifferentiated	0.55 g
Vitamin B-6	1.5299 mg
Selenium, Se	144.475 g
Ash	9.0888 g
Fatty acids, total saturated 18:1 undifferentiated	73.3058 g
Pantothenic acid	2.6733 mg
Phenylalanine	2.735 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.293 mg
Thiamin	2.9795 mg
Retinol	11.08 g
Methionine	1.735 g
Iron, Fe	3.696 mg
Carbohydrate, by difference	1.0562 g
Phosphorus, P	777.85 mg
Folate, total	35.01 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0003 g
Alanine	4.16 g
Cholesterol	370 mg
Valine	3.685 g
Fatty acids, total saturated 18:2 undifferentiated	16.5008 g
Glycine	4.34 g
Carotene, alpha	0.72 g
Fatty acids, total saturated 14:0	2.2003 g
Zinc, Zn	8.014 mg
Isoleucine	3.08 g
Fatty acids, total saturated 12:0	0.25 g
Fatty acids, total polyunsaturated	19.0016 g
Leucine	5.44 g
Vitamin A, IU	178.2 IU
Folate, DFE	35.01 g
Tryptophan	0.8 g
Vitamin C, total ascorbic acid	2.675 mg
Phytosterols	0.1 mg
Tyrosine	2.27 g
Vitamin B-12	3.1796 g
Vitamin K (phylloquinone)	6.2 g
Fatty acids, total saturated	62.2011 g
Histidine	2.545 g
Fatty acids, total monounsaturated	79.656 g
Threonine	3.05 g
Folate, food	35.01 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	1.5 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0005 g
Magnesium, Mg	112.77 mg
Lysine	6.15 g
Potassium, K	1353.18 mg
Cystine	0.845 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	0	0	0	0
Red cabbage	0	0	0	0
olive oil cooking spray	0	0	0	0
pork	500 g	1880	0	175.35
fish sauce	1.5 1/2	9.45	0.9828	0.0027
chili sauce	0	0	0	0
green curry paste	2.5 1/2	0	0	0
coriander leaf	2 tablespoons	0.46	0.0734	0.0104
caster sugar	2 teaspoons	0	0	0