Portuguese sausage

You know how I’m obsessed with Diner’s Drive-ins and Dives? Well, the only thing I love more than discovering a local place on Triple D is seeing a place I’ve discovered show up on Triple D, which was exactly what happened with OB Noodle House.

They’re known for their pho, which got me in the door the first few times I hit up the place. I tend to go for what I know and am also a bit of a pho-natic (had to) so I stuck with the soup every time I visited. That is until my beloved pho joint got its time to shine with a visit from Guy Fieri and he talked up the pho (check), wings (check), and fried rice (NOT check). Oh snap, what had I been missing? THIS, this my friends, is what I’d been missing:

OB Noodle House Fried Rice

That’s a huge plate of fried rice with egg, Chinese broccoli, beef, chicken (my sub for shrimp) and the crowning jewel—a holy bunch of sizzling, crispy, sweet Chinese sausage. You wanna talk meat candy? Come back when you’ve tried the stuff. It’s like bacon’s sophisticated cousin and it pushes this meal wayyy over the top.

Since my wallet and waistline don’t allow me as much OB Noodle House fried rice as I’d like, I seek comfort in this simple Asian sausage recipe in between visits. It has a delightfully similar sweet and savory flavor and is really, and I mean really, easy to make and a great way to add variety to your meal plan. It’s vinegary and sweet with a bit of heat from the hot pepper and garlic. Serve it with rice, eggs, or all of the above in your own version of fried rice.

Sweet and Savory Asian Sausage

Sweet Asian Sausage

Adapted from Jeanette’s Healthy Living

  • 1 pound ground turkey
  • ¼ cup apple cider or red wine vinegar
  • 5 garlic cloves
  • 1 tblsp brown sugar
  • 1½ tsp kosher salt
  • 1 tblsp brown sugar
  • 1 1/2 tsp paprika
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes

Combine all ingredients in a bowl, cover and refrigerate over night.

Form into 2″ patties and pan sear over medium-high heat for 3-4 minutes per side or until cooked through.

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