Aromatic and herbaceous pork sausage from the north of Thailand. Great with sticky rice!
Recipe by Ian Benites on July 29, 2021
Prep time: PT150M
Cook time: PT15M
Rating
5 stars (1 reviews)
Ingredients
1400 grams lean pork, ideally shoulder
600 grams pork fat ((try to use solid, harder pork fat))
20 grams salt
170 grams soy sauce
100 grams fish sauce
30 grams makrut lime leaves, center stem removed
110 gram chopped cilantro stems and roots ((some leaves are OK0)
320 grams roughly chopped lemongrass ((tender parts only))
200 grams roughly chopped fresh or thawed galangal ((peeled if the skins are very tough))
70 grams roughly chopped fresh or thawed turmeric root
200 grams roughly chopped shallot
240 grams garlic cloves
3 Tbsp toasted red chili flake
40 grams palm sugar or light brown sugar
20 grams Thai shrimp paste (gapi)
80 grams roughly chopped scallions
pork sausage casings ((as needed))
Categories
Appetizer
Snack
Steps
Cut the pork and pork fat into roughly 1-inch chunks. Mix the fat and lean pork together and place in the freezer until it is half-frozen, about 20-30 minutes, Cut and weigh out the rest of the ingredients.
When the pork and fat are half-frozen (it should not be frozen solid), mix with all the rest of the ingredients (besides the pork casings) in a large bowl .
Using a medium-coarse grinder die (holes about 7-8mm or 1/4" in diameter), grind everything together once. "Knead" the ground sausage a few times using your hands.
Rinse the sausage casing very well inside and out using cold water and attach them to whatever implement you will be using to stuff the sausages. I will not be going over "proper" sausage stuffing and linking technique. There are many good resources online to learn how to stuff a sausage.
Stuff the sausage into the casings and form individual links or large coils, depending on what you prefer. Pat the sausage dry and lay on an uncovered sheet tray and allow to dry overnight in the refrigerator. Pat dry and flip the sausages halfway through so that both sides of the sausage casing get a bit dry. Freeze whatever sausage you will not be cooking within 2 or 3 days.
Cook the sausage using whichever method you prefer. For the ideal smokey flavor, cook over charcoal or wood.
Reviews
Mir on 2025-05-04 (5 stars): I actually forgot to put in the sugar and the turmeric - kicking myself! But still turned out really good. I used about 6 feet of casings and that worked well.
