Make slits in chestnut shells and put them in cold water. Bring to boil for fifteen minutes. Shell nuts and remove skins as well. Then mix chestnuts and fresh sausages, both roughly chopped. Add a sherry glass of "Mirto" and stir carefully. Season with salt.
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If using wooden skewers, remember to soak them for 30 minutes in cold water before. The satay sauce can be made in advance. Store in fridge, covered. To serve, reheat gently in a pan for 4-5 minutes. Satay can be considered Thai fast food.
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Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.
The gree curry paste has been measured for a very mild curry. Increase, or decrease it, it to taste.
Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.
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Remove outside leaves from cabbage, put it in a large kettle of salted water and boil for 10 minutes. Meanwhile cook bulghur according to instructions. Generally 100 g (3 1/2 oz) are cooked in 250 ml (8 fl oz - 1 C) water with a quarter of stock cube.
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