← Nouns Cooking · Thai

Ingredients

• 7 dried long red chillies, seeded and soaked in hot water for 10 min
• 3 Lemongrass, white parts finely sliced (about 60 g)
• 2 tbsp Galangal, finely chopped
• 6 Makrut (kaffir) lime leaves, finely shredded
• 4 Shallot, chopped
• 6 cloves Garlic
• 1 tsp Ground turmeric
• 1 tsp Shrimp paste (belacan)
• 1½ tsp Salt
• 400 g coarse pork mince
• 100 g pork belly fat, cut into small dice
• 1 tbsp Fish sauce
• 2 tsp Sugar
• 2 tbsp Coriander (cilantro), chopped
• 1½ metres of natural pork casing, soaked and rinsed

Method

1. Drain the chillies and pound or blend them with the rest of the paste ingredients into a fine, fragrant paste. It should be quite dry; this is the flavour of the sausage, so take your time.
2. Mix the paste with the pork mince, diced fat, fish sauce, sugar and coriander with your hands for 1–2 min, until evenly red but not pasty. Fry a teaspoonful to taste and adjust the salt.
3. Tie a knot in one end of the casing, slide the other end over a sausage funnel or a wide piping nozzle and stuff loosely, pushing out air bubbles as you go. Tie off and coil into a spiral; skewer it flat to hold the shape.
4. Prick any air pockets with a pin. Grill over low to medium charcoal or in a grill pan for 20–25 min, turning every few minutes, until browned and cooked through to 71°C (160°F) inside.
5. Rest for 5 min, then slice and serve warm with sticky rice, raw cabbage, fresh ginger and nam prik noom.

Tips

• No casings? Shape the mix into small patties and pan-fry them for 4–5 min per side.
• Contains shellfish (shrimp paste).

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hot Thai Kitchen Simply Suwanee