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Finely grate the garlic cloves into a bowl, add the fish sauce, sugar, soy and the juice of half of your limes. Mix together and set aside. Cut the other limes in half ready for squeezing later.
Remove the skins of your sausages and chuck into a hot pan with a splash of olive oil. Use a spatula or wooden spoon to smash the sausage meat into small pieces as it cooks. Cook for 9-10 mins or until it’s starting to get super crispy.
Finely slice the broccoli and chuck into the pan with the sausages, toss through the porky, fatty business and cook for 4-5 mins until just tender. Thinly slice your red onions and chillies and chuck them in, too.
Cook for a minute or two, then add the sauce and toss to coat. Cut the chives into 4-5cm batons and stir through the mince along with your mint.
Heat the rice according to the package instructions. Divide the rice between bowls, top with the sausage mixture and serve each with a lime half.