This recipe is a variation on a number of dishes I enjoyed in Hawaii. The buttery richness of macadamia nuts with coconut milk and Asian seasonings make this a decadent treat.
11/2 pounds Asian Duck and Shiitake Mushroom Sausage links, Thai-Style Pork Sausage links, or purchased raw Asian-flavored sausage
2 tablespoons vegetable oil
2 tablespoons Asian sesame oil
4 scallions, white parts and 3 inches of green tops, chopped
3 garlic cloves, minced
3 tablespoons grated fresh ginger
1/3 pound fresh shiitake mushrooms, stemmed and sliced
1 (14-ounce) can coconut milk
1 cup chopped salted macadamia nuts
2 tablespoons fish sauce (nam pla)
2 teaspoons cornstarch
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
1. Separate sausage into links, if necessary, and prick sausages with the tip of paring knife or the tines of a sharp meat fork.
2. Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Brown sausages on all sides, turning them gently with tongs. Remove sausages from the skillet, and set aside.
3. Add scallions, garlic, ginger, and mushrooms to the skillet, and cook, stirring frequently, for 3 minutes, or until scallions are translucent. Add coconut milk, macadamia nuts, and fish sauce, and bring to a boil over medium heat, stirring frequently. Reduce the heat to low, and simmer sauce, uncovered, for 5 minutes.
4. Return sausages to the skillet, bring to a boil, and simmer sausages, covered, over low heat, turning occasionally with a slotted spoon, for 20 to 25 minutes, or until sausages are very tender. Combine cornstarch and 1 tablespoon cold water in a small cup, and stir well. Add mixture to the skillet, and simmer for 2 minutes, or until slightly thickened. Stir in cilantro, season to taste with salt and pepper, and serve immediately.
Note: The dish can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a 350°F oven for 30 minutes, or until hot.