thai sausage

[moikel]

Just out of interest I will put these photos up.I was in the big Thai store a block away from getting some rice flour for my chinese brains dish when I  saw this . I didnt buy them but it seems to be all the spices in a dry mix then you buy the minced pork & assemble. I didnt like the look of some of the ingredients but was wondering has anybody has any experience with them? There was no Southern Thai version & I cant work out the difference in content for the other 2.They are a fresh grilling sausage I worked that much out.

I did buy some thai sausage made up & even some thai dried beef & dried pork.It seems to be like jerky but not exactly it.

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• moikel
• Feb 4, 2013

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• moikel
• Feb 4, 2013

 

[chef jimmyj]

That stuff looks interesting. Did a search and found this sounds like a Must Try recipe...JJ
[h1]Northern Thai Sausage, 'Sai Oua'[/h1]
http://importfood.com/recipes/norththaisausage.html

Ingredients

3/4 cup ground pork
1 cup pork belly fat, cut into small dice
5 kaffir lime leaves, finely chopped
1/2 cup finely-chopped fresh lemongrass
2 tablespoons finely-chopped fresh galangal
2 tablespoons red curry paste
1 teaspoon turmeric powder
2 teaspoons sugar
3 tablespoons thin soy sauce
Sausage casing
[h2]Method[/h2]
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).

 

[chef jimmyj]

Here is the Second one from the same site...JJ
[h1]Thai Esan-Style Sausage, 'Sai Grok'[/h1]
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
[h2]Method[/h2]
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.

 

[moikel]

Nice work JJ !They do sound good,recipe looks really authentic to me way better than the back of packet! I think it has a lot of potential as a mince patty recipe or even meatball. Would work with chicken mince too.

 

[moikel]

Sorry about multiple post I got the sorry try again later message or contact blah blah when I was posting. Dont know where that went haywire. Can the tech types take it down consolidate or whatever it is solves it?

I used to do a thai chicken muffin back in the day,in a muffin pan using chicken mince & those spicings.Then just bake them in the oven serve them with wedges of lime & cilantro. Sort of finger food. 

 

[themule69]

sounds good