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Sausage stir fry

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Another variation on the simple Thai-esque stir fry.

1 lb sausages
2 eggs
2 large leeks
2 tomatoes, cut in 8 wedges each
2" fresh garlic, minced
4 cloves garlic, minced
1 chili pepper, sliced thin
2 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp toasted sesame oil

Prepare the sauce in a bowl by mixing together the soy sauce, fish sauce, sugar and sesame oil.

Cut the sausages into pieces such that each piece is about as long as it is wide. Any sort of nice sausage will do; I've used sweet chili pork, Cumberland, venison, anything good. Heat the oil in a wok and add the sausage. Stir occasionally, cook until the sausage is firm and brown on all sides.

Beat the 2 eggs with a little water in a bowl, as if you were making an omelette. Move the sausage all to one side of the wok and pour the egg mixture in. Move the sausage into the egg mixture and let it cook until the egg starts to firm, then stir. The result should be egg-coated sausage bits.

Remove the sausage and egg, leaving as much oil behind as possible. You may need to add a little extra oil. Add the garlic, ginger and chili and stir fry for about a minute, then add the leeks. Stir fry until soft. Turn off the heat, return the sausage and egg to the wok, add the tomato, and pour the sauce over everything. Stir until nicely mixed.

Serve over rice or noodles.
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