Boutefas with a Southeast Asian Twist

Ingredients

In this Southeast Asian adaptation, the traditional Boutefas recipe is enhanced with the addition of lemongrass, ginger, and chili, giving it a spicy and aromatic twist. The dipping sauce, made with lime juice, fish sauce, and palm sugar, adds a tangy and sweet element to the dish, complementing the flavors of the sausages. These modifications infuse the dish with the vibrant and bold flavors of Southeast Asian cuisine, creating a unique fusion of Swiss and Asian culinary traditions. We alse have the original recipe for Boutefas, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon palm sugar 1 teaspoon palm sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup cooked rice 1/4 cup cooked rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, ground beef, lemongrass, garlic, ginger, red chilies, fish sauce, soy sauce, palm sugar, salt, black pepper, and cooked rice. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small sausages, about 2 inches in length.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the sausages and cook until golden brown on all sides, about 8-10 minutes.
4. 4.
   Serve the Boutefas with lime wedges on the side for squeezing over the sausages.

Treat your ingredients with care...

• Lemongrass — To release the aromatic oils, bruise the lemongrass stalk with the back of a knife before finely chopping it.
• Red chilies — Adjust the amount of chilies according to your spice preference. For a milder version, remove the seeds before chopping.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.

Tips & Tricks

• For an extra burst of flavor, marinate the sausages in the mixture for 1-2 hours before cooking.
• Serve the Boutefas with steamed jasmine rice and a side of fresh cucumber and carrot salad for a complete Southeast Asian meal.
• If you prefer a spicier version, add a few drops of Sriracha sauce to the dipping sauce.
• Leftover Boutefas can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
• Customize the level of spiciness by adjusting the amount of red chilies used in the recipe.

Serving advice

Serve the Spicy Lemongrass Boutefas as a main course, accompanied by steamed jasmine rice and a side of fresh cucumber and carrot salad. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the golden brown Boutefas sausages on a platter, garnished with lime wedges and sprigs of fresh cilantro. Place the dipping sauce in a small bowl alongside the sausages. The vibrant colors and aromatic flavors will make this dish a feast for the eyes and the taste buds.