Laotian Pork Sausage

Laotian Pork Sausage

Recipe only

This Laotian pork sausage is a famous street food all over Thailand, but it must be said that like so many great dishes do originate from the Northeast of Thailand. Often not given credit for the simple, fresh locally found ingredients off the land. Most of the famous Thai dishes come from the Royal Court through the ages and there  is so much fusion from India, China, Malay, and early Europe. This is a true local dish from the Northeast. I lived in Bangkok for many years and this was truly on of my favorite street foods. I walked about 1 KM to go to this lady that sold this snack in Ekamai, Soi 10. Her sausages were real sour and made with lots of love. When you buy them they come in a bag with shredded cabbage, Thai birds-eye chilies, and sliced galangal. 

INGREDIENTS

150 g pork shoulder mince

100 g sticky rice

3 tablespoons fresh galangal, finely chopped

3 tablespoons fresh lemongrass, white part only, finely chopped

5 fresh garlic cloves, finely chopped

3 fresh and washed coriander roots, finely chopped

5 small Thai chilies (birds-eye), finely chopped

4 fresh kaffir lime leaves, shredded and finely chopped

1 teaspoon salt

1/2 teaspoon white ground pepper

METHOD

1. Soak the sticky rice in hot water for 1 hour. Make sure that you buy sticky rice.

2. Steam the rice, see recipe below.

3. Blend the galangal, garlic, chilies, lemongrass root, and kaffir lime leaves together.

4. Now this is the tricky bit!  You need to make sausages! Ask your local butcher or free form them and wrap tight in plastic. NOW!!! the secret to this recipe is to leave them in the fridge for at least 3 days!! or is OK! They need to sour!q That is why they have garlic, chili and other curing ingredients. Just like a curry! It tastes better left for 3 to 4 day before you eat.

Sticky rice

INGREDIENTS

Sticky rice

METHOD

1. Put the rice in a bowl and pour cold water to come 5 cm above the rice. Soak for 3 hours, or overnight. Drain and transfer to a bamboo basket lined with muslin cloth. Spread the rice in the steamer. Bring to the boil. Adjust to a rolling boil and steam for 20 to 25 minutes, or until cooked and tender. This is important!!! When the rice is tender it needs to be cool quickly! Spread it out on a surface!