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THAI SAUSAGE---another off the to-do list

post #1 of 19
Thread Starter 

Have had my eye on doing this for some time now. Scored a butt reduced to a manageable price so off we went. The amount of garlic in this I thought was over the top but I think the lime juice balanced it out. I forgot to add the NFDM binder in my haste but this was a very wet blob and the added rice did not soak up as much as I thought it would. Regardless, not bad but not 'great' IMO either. Thai links in vids I've seen are much smaller, skewered and cooked fresh over coals. I poached after an overnight rest so the added cure did it's thing and grilled off one in a fry pan to taste test. Not sure if I will ever make again with so many other styles yet to do but I got it done & off the list. http://thespicysausage.com/recipes/thaisausage.htm ......Willie

 

 

 

 

 

 

 

 

 

 

 

post #2 of 19

Looks great Willie, no cure?? just a fresh sausage?? Did any of it make it down to the VFW?? 

 

DS

post #3 of 19
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Looks great Willie, no cure?? just a fresh sausage?? Did any of it make it down to the VFW?? 

 

DS


LOL.....good memory on the VFW....yes, some will be heading there today. Although no cure was mentioned in the recipe I did add it and think I always will in any batch. No harm, no foul in using it and I'll sleep better with it in there.....Willie

post #4 of 19
Quote:
Originally Posted by Chef Willie View Post
 


LOL.....good memory on the VFW....yes, some will be heading there today. Although no cure was mentioned in the recipe I did add it and think I always will in any batch. No harm, no foul in using it and I'll sleep better with it in there.....Willie

Can't forget about a guy like you that takes care of our vets!! Thank you!! I remember you adding cure to all your sausages just for that purpose just did not know if  this one was going to be different. Thanks Chef

 

DS

post #5 of 19

Looks great buddy. I need to get on making some fresh sausage. 

post #6 of 19

Willie. It looks very tasty!

Happy smoken.

David

post #7 of 19
Looks good Willie I have a different Thai sausage recioe that I am planning on making with ground chicken thighs. I might get to that this weekend, we'll see.
post #8 of 19

Man that looks awesome.

post #9 of 19
I like the rice in the sausage! Looks great...
post #10 of 19

That is some guys interpretation of what he thinks a Thai Sausage is, there is no heat or sugar. Thai food is almost always a balance between sweet, sour, salty and hot  That garlic thing is either a misprint, more likely should be 1 1/4 TBS, or that guy REALLY loves garlic! Adding cure would bump the salt and that is A LOT of liquid to add. It has potential and your end product looks good...JJ

post #11 of 19
I notice that the pork you have pictured is"improved" with "up to 8% solution". This might account for the rice not soaking up as much as expected. It's also the reason I don't buy pork at Walmart, they don't even sell a pork chop that hasn't been "improved"
post #12 of 19

Good job Chef, looks great, wish I had some

 

Gary

post #13 of 19

Here is why I say " interpretation " this is an authentic classic Thai Sausage. The Golden Mountain Sauce is a fermented sauce, similar to Soy Sauce but with a different more intense flavor, that adds more Salt and Sweetness to the recipe...JJ

 

NOTE: Although Authentic, I DO NOT recommend the Thai technique of leaving the sausage at Room Temperature 1-2 days without the addition of Cure #1...JJ

 

Thai Esan-Style Sausage, 'Sai Grok'

 

Ingredients

1 lb ground pork
1/2 cup cooked sticky rice
1.5 tablespoon fresh garlic, pulverized in a mortar and pestle
1.5 tablespoon pickled garlic, pulverized in a mortar and pestle
1/2 tablespoon Thai pepper powder (do not substitute)
1/2 tablespoon salt
1/2 tablespoon Golden Mountain Sauce
1/2 teaspoon corriander seed powder

Method

Put the pork and all other ingredients in a food processor and thoroughly mix. With clean hands, separate the meat into 3 or 4 sections, and wrap each section carefully and tightly with plastic wrap. Follow that with some tin foil for added protection. Set the sausage out at room temperature (not in the fridge) for 1-2 days. Remove from plastic wrap and foil.

Barbeque the sausage over medium/low heat for about 20 minutes or longer. Note the fragrant aroma, and make sure it's well-cooked. You can fry in oil if barbeque is not available.

Serve with fresh chile peppers, garlic, pickled ginger, spring onion, cilantro, leaf lettuce, cabbage and other greens you may like.

 

post #14 of 19
Chef

Those look good. I'm not a big rice fan, but I can see how it would add to the sausage.

Thanks
Ed
post #15 of 19
Quote:
Originally Posted by Fished View Post

Chef

Those look good. I'm not a big rice fan, but I can see how it would add to the sausage.

Thanks
Ed

 

Do you like Boudin ?      Has rice in it          The rice in stuff like that is a filler, you won't even taste it

 

Gary

post #16 of 19

Great looking sausage !

post #17 of 19

Really great looking sausage and a real variety to what you can't find in the store.  

 

What is the cure that I saw mentioned?  Is this some kind of preservative?  I ask since I am making sausage tonight and didn't have any plans to put any type of preservative or cure in the sausages.  I plan to eat some this weekend and freeze the rest for later.  Sound ok?  

post #18 of 19

Cure #1 was used, in this case, by choice. It is Salt, Sodium Nitrite and a pink die. It has some preserving qualities but it's main purpose in Sausage is to kill Clostridium Botulinum, the bacteria that causes Botulism. CB is a tough bug because it can form Spores, impervious cocoons that protect it from salt. It can reactivate at temps below 200, in the center of the sausage because there is no oxygen. The other thing Cure does is give the pink color, causes a change in the meat not from the die that is used to distinguish it from table salt, you see in Ham, Bacon and some smoked sausage like Kielbasa. It is only needed for cool smoking 40 to 200. If smoking at 225 or higher Cure is not needed. Here it was used as extra insurance but was not necessary...JJ


Edited by Chef JimmyJ - 1/30/15 at 9:39pm
post #19 of 19

Thanks for showing us another project. I do like all the new ideas!

 

Disco

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