Omelette filled with a red-coloured sausage and topped with pink pickled onions.

Chinese Sausage and Pickled Shallot.

The tart and fragrant pickle perfectly compliments the sweet-salty-umami of the sausage. Most of these ingredients can be found at any decent Asian grocery store.

This is all about the filling. Make the physical omelette in any style you like.

All recipes are single egg individual portions unless otherwise mentioned, adjust as necessary.

The Omelette

  • 1 Egg
  • 1/2 tsp Mirin (optional)
  • 1 small Chinese Sausage, diced
  • 1 Tbsp Pickled Shallots
  • Tiny pinch Sichuan Peppercorn (optional)
  1. Cook diced sausage in a small pan until hot and starting to brown slightly. Drain on paper towel. Leave a bit of the fat in the pan.
  2. Beat egg with mirin before making omelette.
  3. Add cooked sausage and pickled shallots, and sprinkle with a light dusting of ground peppercorn.

Pickled Shallots

  • 2 Shallots, sliced thin
  • 3/4 cup Rice Vinegar
  • 1/8 cup White Sugar
  • 1 whole Star Anise
  • 1 tsp Salt
  1. Bring vinegar, sugar, anise and salt to a simmer.
  2. Place sliced shallots into an empty jar or heat-proof container.
  3. Pour pickling liquid over the shallots and let sit for at least 1 hours before eating.
  4. Store in the fridge for up to 2 weeks.

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