Introducing: The Thai country burger

When I made some spicy sausages yesterday (Xai Ua, or Chiang Mai sausage), it had some leftover filling. Why not fry it in the pan like a burger paddy I thought? I did, and since I had some sticky rice left and veggies, I started creating the  Thai country burger.

Ingredients:

Sticky rice

Snake beans

Tomato

Lobo Xai Ua spice mix burger paddy (chicken, beef or pork)

Cheese

Chinese cabbage

Spicy sauce

You can buy a very good Xay Ua mix from Lobo's at Big C, Tesco Lotus or Villa Market, it comes actually with sausage casings. 

Take off a big cabbage leaf and use it as a pocket. Put in the paddy, then sticky rice on top, a slice of tomato, a layer of processed cheese and a bit to taste of spicy sauce.  Snake beans left and right of the paddy give some stability. Ready to eat.

Costs are cheap: 500 gr chicken is a bout 50 baht, spice mix 18 baht, sticky rice 7 Baht, cabbage 30 baht, snake beans 18 baht, tomato 20 baht - lasts for 8-10 burgers, depending on the size of the paddies. 

Chiang Mai Sausage Calzone - just cooking

From the hills of Chiang Mai comes to most delicious sausage in Thailand, at least when it comes to my taste. The Sai Gog is close to the Luang Prabang sausage, full of spices and meat.

 Yesterday, I had the idea to wrap it a bit - kind of a Pizza meets Sausage thing.

What you need is:
A Chiang Mai Sausage
Cheese
Pizza dough
Oven


Cut the sausage a bit so you can flap it. Fill in shredded cheese (I used cheddar and it turned out a good choice). Wrap around some pizza dough just enough to have the whole sausage covered. It baked it for 20 minutes by 230 degrees, but different oven may take longer or shorter. Just wait until it's getting brown. Since the sausage is already cooked and the cheese melts easy, it depends on the thickness of the dough how long it takes.

Any recommendations for improvement are welcome!