Thursday, March 3, 2011

Red Curry Sausage


1 lb of ground pork with 25% fat with it. Sausage needs lot of fat ;)
25 ft of pork casing (soak wash clean)
5 kaffir lime leaves, finely chopped
1/2 cup of lemongrass chopped
2 T of chopped galangal
2 T of red curry paste
1/2 cup of cilantro chopped
1 t of turmeric
2 t of sugar
3 T of thin soy sauce or fish sauce

In a food processor or mortar and pestle pound or mix lemongrass, galangal to paste
Combine all the ingredients together. Set aside

To stuff the sausage mixture into casing

I have Kitchen Aid for meat chopping and stuffing so I use that. If you don’t have one uses a funnel to force the mixture into casing by tie one end of casing with string. This will take you a long time with a lot of patience. Grill your sausage like any sausage or pan fry will be ok. Serve with steam rice or sticky rice and any Thai vegetables salad.

Note I cook a small sample of my sausage mixture in the fry pan and taste it first before I stuff into casing, then you can add what you need to it.

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