Chiang Mai Sausage

Chiang Mai sausage is a popular pork sausage from northern Thailand and northeastern Burma.

MeatsMetricUS
Pork shoulder1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Galangal*, grated1 Tbsp
Cilantro leaves, chopped2 Tbsp
Fish sauce30 ml1 oz fl
Shallots, chopped10 shallots
Lemon grass, sliced2 Tbsp
Kaffir lime** leaves10 leaves
Garlic, minced30 g10 cloves
Thai chilies, dried20 g10 chilies
Instructions
  1. Save cilantro, shallots and lemon grass. Mix all other ingredients together forming a paste.
  2. Grind meat through 1/4” (6 mm) plate.
  3. Mix the meat with the paste.
  4. Stuff into 32 mm hog casings forming a continuous coil.
  5. Refrigerate.
  6. Serve by grilling on low charcoal fire.
Notes
* Galangal is Indonesian ginger. It has a piney and sharp taste with a strong citrus flavor.
** Kaffir lime is a citrus fruit tree native to tropical Asia.
Lemon grass is an essential ingredient in many Asian cuisines. Its flavor is reminiscent of lemon, but lighter.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs