Description
A homemade Northern Thai sausage that combines minced pork with aromatic herbs and spices, creating a flavorful dish perfect for family meals or gatherings.
Ingredients
Scale
- 6–8 g dried chilies
- 3 slices galangal, chopped
- 1 stalk lemongrass (bottom half only), thinly sliced
- 2 inches turmeric root or 1 ½ tsp turmeric powder
- ⅓ cup chopped shallots
- 4 cloves garlic
- Zest from half a kaffir lime (optional)
- 1 tsp fermented shrimp paste (gapi)
- 1 Tbsp fish sauce
- 1 lb ground pork
- 5 kaffir lime leaves, center stems removed, thinly julienned and minced
- 5–6 stems cilantro, finely chopped
- 1 small green onion, finely chopped
Instructions
- Prepare the chili paste by grinding the dried chilies in a coffee grinder until fine.
- Blend the galangal, lemongrass, turmeric, chopped kaffir lime zest, garlic, shallots, and dried chilies until smooth.
- Combine the ground pork with the aromatic chili paste in a mixing bowl.
- Shape the mixture into patties or logs for caseless sausages, or stuff into casings.
- Cook by broiling or grilling until browned on both sides and cooked through.
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Adjust spice levels according to preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 sausage
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg