Crispy Outside, Tender Inside: Chef Im Chan-ho’s Sausage Ribs with Fresh Salsa
Crispy Outside, Tender Inside: Chef Im Chan-ho’s Sausage Ribs with Fresh Salsa
Easy Homemade ‘Pyeonstorang’ Style Sausage Ribs by Chef Im Chan-ho
Looking for the perfect snack or a delightful weekend brunch? These ‘Sausage Ribs’ are your answer! Imagine perfectly grilled sausages with a crispy exterior and juicy interior, topped with a vibrant, fresh salsa. It’s a combination that’s hard to resist. Follow Chef Im Chan-ho’s simple steps for a restaurant-quality dish right in your own kitchen!
Main Ingredients- 8 Frankfurters (Choose sausages with a satisfying ‘snap’!)
- 3 slices Mozzarella cheese (to mellow the savory sausage)
- Olive oil, for cooking
Fresh Salsa- 1 Tomato (The star of freshness! Seeded and finely diced)
- 1/2 Onion (Adds a sweet and pungent kick. Finely minced)
- 1 handful Fresh parsley (For a burst of herbaceous aroma)
- 3 tbsp Apple cider vinegar (Balances the flavors with a pleasant tang)
- 3 tbsp Olive oil (For a smooth, rich base)
- 1 tbsp Brown sugar (A touch of sweetness to enhance flavors)
- 1/2 tbsp Minced garlic (The secret to umami depth!)
- 1 pinch Salt (To enhance overall taste)
- 1 pinch Black pepper (For a subtle warmth and complexity)
- 1 Tomato (The star of freshness! Seeded and finely diced)
- 1/2 Onion (Adds a sweet and pungent kick. Finely minced)
- 1 handful Fresh parsley (For a burst of herbaceous aroma)
- 3 tbsp Apple cider vinegar (Balances the flavors with a pleasant tang)
- 3 tbsp Olive oil (For a smooth, rich base)
- 1 tbsp Brown sugar (A touch of sweetness to enhance flavors)
- 1/2 tbsp Minced garlic (The secret to umami depth!)
- 1 pinch Salt (To enhance overall taste)
- 1 pinch Black pepper (For a subtle warmth and complexity)
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for the salsa. Finely dice the onion into small cubes, about 5mm in size. Cutting them small ensures they integrate well into the salsa without being overpowering.
Step 2
Wash the tomato, then carefully remove the core and seeds. Removing the seeds prevents the salsa from becoming watery and keeps the texture fresh. Dice the tomato similarly to the onion.
Step 3
In a bowl, combine the diced onion and tomato. Add the apple cider vinegar, olive oil, brown sugar, and minced garlic. Chop the fresh parsley finely and add it to the bowl. Season with a pinch of salt and pepper. Mix everything together gently until well combined to create a vibrant, fresh salsa.
Step 4
Quick Tip: If you don’t have brown sugar, regular sugar or even a bit of honey can work. If fresh parsley isn’t available, dried parsley flakes can be substituted, though the fresh herb offers a brighter flavor.
Step 5
Now, let’s prepare the sausages. While the original recipe used 8 sausages, 5 is a generous amount for most servings. To prevent the sausages from bursting during cooking and to ensure even browning, gently prick them all over with a skewer. Aim for at least 10 pricks on each side of every sausage to allow steam to escape.
Step 6
Carefully thread the pricked sausages onto skewers, keeping them in a single layer. This arrangement helps them cook evenly and maintain their shape.
Step 7
Heat a frying pan over medium heat and add a generous amount of olive oil (about three drizzles). Place the skewered sausages in the pan and cook, turning occasionally, until they are golden brown and nicely seared on all sides. Be mindful of the heat to prevent burning.
Step 8
When the sausages are almost cooked through on the second side, place the slices of mozzarella cheese on top. Cover the pan with a lid and let it cook on low heat until the cheese is completely melted and gooey. The melting cheese adds a creamy texture that complements the savory sausage.
Step 9
Once the cheese is beautifully melted, remove the pan from the heat. Generously spoon the fresh salsa over the hot, cheesy sausages. The combination of the tangy salsa, melted mozzarella, and perfectly cooked sausage is simply irresistible. Enjoy your delicious Sausage Ribs!
