Northern Thai inspired freezer sausage, stir fried with vegetables over rice

Blend the cilantro, shallots, garlic, ginger, Thai chilies, curry powder and black pepper to a paste in a food processor.

Mix the aromatic paste and the fish sauce into the ground pork.

Press the sausage into a freezer bag, push it to the edges and remove all the air; no casings.

Score perforation lines across the bag to divide it into four servings, then fold the bag flat for storage.

Set a pan over medium-high heat and put a frozen portion of sausage straight in.

Cook four to five minutes, letting the pork fat render out.

Add the stir-fry vegetable and cook in the rendered fat.

Taste and add a pinch of salt.

Heat leftover rice, bed it in a bowl, spoon the stir fry over and top with prik nam pla of fish sauce, lime juice and diced Thai chilies.

Variation: any sausage works in this method -- Italian sausage for a pizza topping or a quick pasta sauce, breakfast sausage rendered out with onions and potatoes for a hash.