Northern Thai Sausage, "Sai Oua"

Number of Servings: 1

Ingredients

3/4 cup ground pork1 cup pork belly fat, cut into small dice5 kaffir lime leaves, finely chopped1/2 cup finely-chopped fresh lemongrass2 tablespoons finely-chopped fresh galangal2 tablespoons red curry paste1 teaspoon turmeric powder2 teaspoons sugar3 tablespoons thin soy sauceSausage casing

Directions

In a mortar and pestle, pound together lemongrass, kaffir lime leaves, and galangal until fine.

In a large mixing bowl, add pork and the rest of the ingredients, mix well. Mix by hand a glove. Do not knead, make sure the pork fat stays in shape.

Tie one end of the pork casing with string then use a funnel (see pictures and video below) to force the mixture into the casing. Prevent air bubbles from forming, and do not over-stuff it. Tie the other end. Now your sausage is ready to cook.

For best results, use a bamboo skewer to poke holes in the casing. Poke it before and during the cooking process, this will make sure that the sausage doesn't break while cooking. Grill on low heat, keeping watch. Flip and poke until golden brown, dry and aromatic (about 25 to 30 minutes (depending on the size of the sausage).

Number of Servings: 1

Recipe submitted by SparkPeople user MAKANAS2.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving