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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 1 egg
- 1 pound ground pork
- 1 tablespoon fresh ginger, minces
- 2 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 teaspoon salt
- 1 yellow onion, sliced as thinly as possible into circles (I used a mandolin)
Method
- Separate the egg yolk and whites, discarding the yolk.
- In a separate bowl, mix pork, ginger, salt, garlic, and cumin.
- Use meat mixture to make balls one inch in diameter. Smash balls into patties about three inches in diameter and 1/4 inch thick. This can be adjusted depending on the size of your onion.
- Brush each patty with the egg whites on all sides. Place slice of onion on top of each patty and press down. The onion should be slightly small than the patty, since the patty will shrink in size quite a bit.
- Place sausages in covered frying pan onion side up, and cook over medium low heat until sausages are nearly completely cooked through and the bottom is dark brown, about 8 minutes. When the sausages are nearly done, GENTLY flip so that the onion is facing down. Cover, and let cook until onion is caramelized, about 4 minutes.
- Carefully plate, and serve.
