Chiang Mai Sausage

Chiang Mai sausage is a accepted pork sausage from arctic Thailand and northeastern Burma.

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
  1. Save cilantro, shallots and auto grass. Mix all added capacity calm basic 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 basic a connected coil.
  5. Refrigerate.
  6. Serve by assay on low charcoal fire.
* Galangal is Indonesian ginger. It has a piney and aciculate aftertaste with a able citrus flavor.
** Kaffir adhesive is a citrus bake-apple timberline built-in to close Asia. Lemon grass is an capital additive in abounding Asian cuisines. Its acidity is evocative of lemon, but lighter.

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