Meats and Sausages
Chiang Mai Sausage
Chiang Mai sausage is a popular pork sausage from northern Thailand and northeastern Burma.
| Meats | Metric | US |
|---|---|---|
| Pork shoulder | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Galangal*, grated | 1 Tbsp | |
| Cilantro leaves, chopped | 2 Tbsp | |
| Fish sauce | 30 ml | 1 oz fl |
| Shallots, chopped | 10 shallots | |
| Lemon grass, sliced | 2 Tbsp | |
| Kaffir lime** leaves | 10 leaves | |
| Garlic, minced | 30 g | 10 cloves |
| Thai chilies, dried | 20 g | 10 chilies |
Instructions
- Save cilantro, shallots and lemon grass. Mix all other ingredients together forming a paste.
- Grind meat through 1/4” (6 mm) plate.
- Mix the meat with the paste.
- Stuff into 32 mm hog casings forming a continuous coil.
- Refrigerate.
- 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.
** 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.
