Burmese Pork Sausages




Burmese Pork Sausage

Recipe only

This Burmese pork sausage is a free-form sausage which does not use a sausage skin or piping. They are great as an easy meal with Asian greens or served with mashed potato. This is very much considered street food in Burma and can be found readily for a quick snack like the Isan sausage in Bangkok served in a plastic bag with fresh chilies, cabbage and sliced galangal to eat on the run.


INGREDIENTS

3 coriander roots
1 lemongrass stalk, white fresh part only, trimmed and chopped
4 garlic cloves, chopped
1/2 teaspoon ground white pepper
1 small red chili, chopped
2 teaspoons fish sauce
2 teaspoons sugar
300 g mince pork

METHOD

1. Using a pestle and mortar or food processor, pound or blend the coriander, lemongrass, garlic and pepper to a fine paste.

2. Add the chili, fish sauce, sugar and pork to the paste mixture and combine well. Form into sausage shapes.

3. Heat a BBQ or grill and cook the sausage for 4-5 minutes each side until cooked through. Serve as part of a BBQ or as a main meal with vegetables. If having a BBQ, search this blog for other meats that can be served as well.
Location: South East Asia

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