Kasma's Spicy Northern Thai Sausage (Sai Oa):
Make a spice paste of:
15 dried red chiles, seeded, soaked to soften, then minced (japonais or similar chiles are fine here)
1 tsp sea salt
2 stalks lemongrass, trimmed, cut into thin rounds, then chopped
1 TB minced Thai galanga
1 TB minced kaffir lime peel (if using dried peel, soak to soften before using)
2 TB minced cilantro roots or bottom stems
10-12 large cloves garlic, chopped
4 shallots, chopped
1 TB gkabpi shrimp paste
Combine the spice paste with:
2 lbs ground pork (see above, Post #824, for cut of meat and grind)
1 TB finely slivered kaffir lime leaves
1/4 cup cilantro, coarsely chopped
2 tsp black soy sauce
3-4 TB fish sauce (nahm bplah), or to taste
Stuff the meat mixture into hog casings, about 6 feet will do it. If you have the time, let the sausages sit in the fridge for a few days to develop the best flavor.
I check the meat mixture for seasoning before stuffing sausages. I fry up a little bit in a skillet, or zap a mouthful in the microwave. In this recipe, the mixture was too spicy for me, so I added another 1/2 lb of ground pork to bring down the heat. Alternatively, you can gradually add spice paste and seasonings, tasting as you go, until you find a blend you like.
Make a spice paste of:
15 dried red chiles, seeded, soaked to soften, then minced (japonais or similar chiles are fine here)
1 tsp sea salt
2 stalks lemongrass, trimmed, cut into thin rounds, then chopped
1 TB minced Thai galanga
1 TB minced kaffir lime peel (if using dried peel, soak to soften before using)
2 TB minced cilantro roots or bottom stems
10-12 large cloves garlic, chopped
4 shallots, chopped
1 TB gkabpi shrimp paste
Combine the spice paste with:
2 lbs ground pork (see above, Post #824, for cut of meat and grind)
1 TB finely slivered kaffir lime leaves
1/4 cup cilantro, coarsely chopped
2 tsp black soy sauce
3-4 TB fish sauce (nahm bplah), or to taste
Stuff the meat mixture into hog casings, about 6 feet will do it. If you have the time, let the sausages sit in the fridge for a few days to develop the best flavor.
I check the meat mixture for seasoning before stuffing sausages. I fry up a little bit in a skillet, or zap a mouthful in the microwave. In this recipe, the mixture was too spicy for me, so I added another 1/2 lb of ground pork to bring down the heat. Alternatively, you can gradually add spice paste and seasonings, tasting as you go, until you find a blend you like.
