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If you follow my Instagram, then you’d know that I’m head-deep in rushing towards the finishing line on my cookbook.  Yeah, I’m writing one, and this is probably the first time that I’m mentioning it on the blog, all very anti-dramatic and all.  But I promise to talk more about it when the time comes.

For now, let me quickly leave you with a recipe, well more like a technique almost, that I think everyone who struggles with weeknight meals (or writing a book no less) should have in their repertoire.  Inspired by claypot rice, here’s how to turn any type of fresh sausages and a few cups of rice into a one-pot, steaming, savory, fluffy and crispy wonder.  If you have a few minutes to spare, you can prepare this sichuan-inspired sausage thoroughly studded with fatty guanciale bits (Italian cured pork jowl), burning with toasted chili flakes and tingling wtih sichuan pepercorns.  Or, you can use any other types of your favorite, fresh sausages like sweet Italian, spicy Italian, or fresh Mexican chorizo and etc.  Either way, the abundant fat and juices from the sausage will descend godly and seep down through the rice below, flavoring and aiding the formation of the caramelized, heavenly bottom crust.  Then this steaming and comforting one-pot wonder is complimented by a scallion and tarragon salad cooled by a touch of Greek yogurt.  If you’re anything like me, you don’t even need bowls.

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    SICHUAN SAUSAGE: (or replace with any fresh sausage of your choice in equal amount)
  • 1 tbsp olive oil
  • 2 1/2 tbsp sichuan chili flakes, or 3 1/2 tbsp Korean chili flakes
  • 2 tsp ground sichuan peppercorns
  • 2 tsp ground paprika
  • 1 tsp ground white pepper
  • 1 tsp ground coriander
  • 1/8 tsp ground cumin
  • 21 oz (600 grams) ground pork, cold
  • 2.5 oz (90 grams) fatty guanciale or pancetta, cut into tiny dices
  • 2 cloves of garlic, grated
  • 1 1/2 tsp grated ginger
  • 1 1/2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp apricot jam
  • 2 tsp cornstarch
  • 1/3 cup iced water
  • RICE:
  • 3 cups sushi rice or jasmine rice
  • 3 cups beef stock or chicken stock
  • 1 large handful of thinly sliced scallions
  • 1 small handful of fresh tarragon leaves
  • 2 tsp Greek yogurt
  • 2 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds
  • small pinch of salt and freshly grated black pepper to taste


  1. MAKE SAUSAGE: (You can this with any types of your preferred sausages such as spicy Italian and etc). In a small pot, mix together olive oil, chili flakes, ground sichuan peppercorns, paprika, white pepper, ground coriander and ground cumin. Toast over medium heat until the chili flakes are turning dark in color and smells fragrant. Set aside to cool slightly.
  2. Then transfer the spice-mixture into a food-processor along with ground pork (chill it in the freezer for 30 min before use), finely diced guanciale (or pancetta), grated garlic, grated ginger, fish sauce, soy sauce, rice wine, apricot jam and cornstarch. Start pulsing the mixture until evenly mixed, then add the iced water one tbsp at a time while pulsing continuously. Once all the iced water is added, the mixture should feel slightly springy. Set aside.
  3. TO COOK THE RICE: Rinse the rice inside a large sieve until the water runs clear. In a large cast-iron skillet, combine the rice and beef stock (or chicken stock) and set over medium-high heat. Put the lid on to speed up the cooking process, but come back to check on it every 5 minutes or so. Once you see that the liquid has been absorbed by the rice to a point that it has receded BELOW the rice (meaning the rice is no longer submerged in liquid), turn the heat down to low.
  4. Now add the prepared sausage on top of the rice in large dollops without disturbing the rice, then use a spatula to smooth the top so that it seals the rice. Put the the lid back on and maintain the heat on medium-low, and cook for another 15 minutes.
  5. Now remove the lid, and you'll see that the sausage "cap" has shrunken slightly, and there may be juices that are collected in puddles. Tilt the pot so the juices can escape to the bottom, and continue to cook without lid for 5~6 minutes until the sides and bottom of the rice is crisped up.
  6. If you have a blow-torch (and you should), I like to torch the top surface of the sausage cap until caramelized and slightly charred, for another layer of texture and flavor.
  7. Before serving, toss together thinly sliced scallions, tarragon leaves, Greek yogurt, toasted sesame oil, toasted sesame seeds, salt and black pepper. Pile the herb salad on top of the sausage cap, and serve immediately.
  • Stella Kim

    February 13, 2018 at 12:22 PM Reply

    AMAZING. you can do no wrong!!!

  • Ender

    February 14, 2018 at 9:47 PM Reply

    Print Yum Tarragon Thyme Ground Chicken Casserole from Alexandersmom. com Ingredients 2 Cups Egg Noodles 10 oz Box of Frozen Mixed Vegetables 1 1/2 pounds Ground Chicken 2 Tablespoons Olive Oil 2 Medium Onions, 1 1/2 Cups chopped 3 – 4 Celery Stalks, 1 1/2 Cups sliced 1 1/2 Tablespoons Butter 2 Tablespoons All Purpose Flour 2 1/2 Cups Milk 10 oz Jar of Mushrooms, sliced drained 1 1/2 teaspoons Dried Thyme 1 1/2 teaspoons Dried Tarragon 1 Tablespoon Worchestershire Sauce 1/2 teaspoon Salt 1/2 Cup Slivered Almonds Instructions In a 3 quart pot bring water to a boil, cook pasta to al dente, rinse under cold water, set aside, remove vegetables from freezer and let defrost.

  • FilmeOnlineSchauen

    February 17, 2018 at 12:02 AM Reply

    Thanks so much for the helpful advice. I really appreciate it!!

  • Amon

    February 18, 2018 at 12:28 AM Reply

    What brand of cast iron skillet is this?

  • sabrina

    February 19, 2018 at 8:30 AM Reply

    gorgeous photos and lovely recipe! Thank you, and best of luck on your cookbook

  • kimithy

    February 20, 2018 at 5:26 AM Reply

    Think this’d work with a leaner ground meat like venison? (I’ve got a bunch in the freezer and have been wanting to use it for something more interesting than chili!)

    • mandy@ladyandpups

      February 20, 2018 at 12:02 PM Reply

      Kimithy, I’ve never worked with venison before so I can’t say. Maybe mix the venison with a more fatty meat like ground pork?

  • thefolia

    February 20, 2018 at 6:03 AM Reply

    Thanks for sharing, I made this three days ago and I like it more after warming it up the next day and then the next. I added a pan fried bean patty to it and then a fried egg the following day. Happy feasting.

  • gmail sign up

    February 27, 2018 at 11:13 AM Reply

    Amazing recipe! Happy feasting.

  • Sabrina

    March 2, 2018 at 5:12 AM Reply

    This looks so creative and flavorful!

  • Samantha

    March 5, 2018 at 2:57 PM Reply

    Hi Mandy, would the herb salad go well with chorizo sausage?

    • Samantha W

      March 11, 2018 at 11:12 AM Reply

      Mandy! Ended up making this per your recipe and it was delicious. The herb salad is a must for this dish. Thank you again!

  • Valerie

    March 6, 2018 at 9:34 AM Reply

    Really good ! The kitchen was smelling so good when we were cooking this ! I thought that 3 cups of rice was a lot so I only used 1 1/2 cup but it was a mistake, I should have followed the recipe ;) . It’s the first one we are making from your blog. Thanks for sharing !

  • Trupti

    March 7, 2018 at 12:26 PM Reply

    What would be a good sub for pork or pancetta? If I tried to do the sausage with ground chicken or turkey what can I use for pancetta?


    • mandy@ladyandpups

      March 7, 2018 at 12:35 PM Reply

      Trupti, if you don’t want to add pork, then you can just use omit it. But use chicken thigh instead of breasts so the patty is not dry.

      • Trupti

        March 12, 2018 at 12:23 PM Reply

        Sounds good will go with the chicken thighs…thanks for the reply.

  • Vertical garden planters

    March 15, 2018 at 1:50 PM Reply

    Once all the iced water is added, the mixture should feel slightly springy. Set aside.

  • dannie

    June 19, 2018 at 4:05 PM Reply

    I am in love with your herb salad,i LIKE IT.

    • Angela

      January 13, 2021 at 1:00 AM Reply

      I have some fresh lao sausage sitting in the fridge. How many links would I sub for the handmade one here? Also, it sounds like I’d remove the casing, spread it over the rice, cook it, then proceed with the recipe?


      • mandy@ladyandpups

        January 13, 2021 at 1:39 AM Reply

        Angela, you need equivalent weight in the meat in the recipe:). And yes out the casing and proceed.

        • Angela

          January 13, 2021 at 4:25 AM Reply

          Ok that makes sense lol thanks for getting back so quickly. Have a good day!!

  • alan

    November 1, 2020 at 10:24 PM Reply

    “If you’re anything like me, you don’t even need bowls.” LOL’d so hard. This is the kind of writing that just speaks to my heart.

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