Here’s a simple recipe for Thai Sausage
Ingredients
For the sausage filling:
10kls. ground pork
20 tbsp or 1 cup fish sauce
20 tsp or ½ cup soy sauce
20 tsp or ½ cup sugar
10 tsp or ¼ cup salt
10 tsp or ¼ cup pink salt
40 tbsp or 2 cups red curry paste (adjust to taste)
20 tbsp 1 cup minced garlic
20 tbsp 1 cup grated fresh ginger
40 tbsp 2 cups finely chopped lemongrass (outer layers removed)
40 tbsp 2 cups finely chopped kaffir lime leaves (or substitute with lime zest)
20 tbsp 1 cup chopped cilantro stems
40 tbsp 2 cups chopped green onions
20 tsp 1/2 cup ground white pepper
10 tsp ¼ cup ground coriander
20 tsp ½ cup turmeric powder
. 100g accor powder
For casing:
Natural sausage casings (soaked and rinsed in water)
Instructions
1. Prepare the filling:
In a large mixing bowl, combine ground pork, fish sauce, soy sauce, sugar, and salt.
Add the red curry paste, garlic, ginger, lemongrass, kaffir lime leaves, cilantro stems, green onions, white pepper, coriander, and turmeric powder. Mix thoroughly until well combined.
2. Stuff the sausage:
Rinse the sausage casing thoroughly and soak it in warm water for at least 30 minutes.
Using a sausage stuffer or piping bag, stuff the mixture into the casing, being careful not to overfill. Leave some slack in the casing to twist into links later.
Twist the casing at regular intervals to form individual sausages.
3. Cook the sausage:
Option 1: Grilling - Grill the sausages over medium heat for about 12-15 minutes, turning frequently until evenly cooked and golden.
Option 2: Pan-frying - Heat a little oil in a pan and cook the sausages over medium heat, turning often, until cooked through and browned.
4. Serve:
Slice the sausage and serve with steamed sticky rice, fresh herbs, and a spicy dipping sauce like nam prik noom or sweet chili sauce.
Chef Uncle Ben