Korean Fish Cake and Italian Sausages

I had some Italian sausage in the refrigerator and thought that Korean fish cake and Italian sausage would make a good pair, so this dish was created.  You can add some sliced jalapeno too if you prefer it spicy.   My girls only picked up the sausages and fish cakes to eat and ignored the onion and carrot, haha...  I guess you can omit the onion and carrot if you have picky eaters at home too.  This is definitely a great side dish to eat with rice!

Ingredients:

4 slices of Korean fish cake, cut into strips (like pictured)
1 small carrot, julienne
1/2 small yellow onion, julienne
1/3 of the Oscar Mayer Selects Italian herb uncured cooked pork sausage (13oz) (no nitrates/nitrites added, no artificial preservatives, no artificial flavors, no fillers, no added hormones, made with premium cuts of pork and hardwood smoked)

Mix in a bowl,

• 2 Tbsp. soy sauce
• 2 Tbsp. brown sugar
• 1 tsp. minced garlic
• 1 Tbsp. chopped scallion
• 1/2 Tbsp hot water

Methods:

1.  Heat up the wok, when heated, add in a little oil.  Add sausages, stir-fry until slightly brown.  Add in the onion, carrot and fish cake.  Mix well and stir-fry until the onion and carrot have been soften.

2.  Add in sauce mixed, mix well.  Turn off the heat and add a drop of pure sesame oil.  Mix and serve on a plate.

3.  Serve hot.  You can sprinkle the top with toasted sesame seeds.