These unique, fragrant, Thai-style sausage contain the flavours of pork, garlic, cilantro, pepper, and cooked rice which makes them mellow and tnder.
In Issan these sausages are wrapped in banana leaves and grilled, sometimes with grated coconut over them, or coconut juice is poured over them to "sweeten" the smoke on the grill, but often just grilled as shown in the photo.
|Ground pork||1 Pound|
|Cooked sticky rice||1⁄2 Cup (8 tbs)|
|Fresh garlic||1⁄2 Cup (8 tbs) , pulverized in a mortar and pestle|
|Pickled garlic||1 1⁄2 Tablespoon , pulverized in a mortar and pestle|
|Thai pepper powder||1 Tablespoon|
|Golden mountain sauce||1⁄2 Tablespoon|
|Coriander seed powder||1⁄2 Teaspoon|
Put the pork and all other ingredients excepting the rice in a food processor and thoroughly mix. With clean hands, mix in the rice, then 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. Many Americans fear this step-so just continue and stuff casings without fermentation.
Pipe sausage mixture into casings, don't over pak the filling as you need to twist the to form the 1 1/4" size sausage ball sized links.
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.