These Issan Sausages are common street foods in the North of Thailand. As you walk down a road way you will e beakoned by the wafting fragrance of these flavourful sauges grilling. You can eat from stick skewers or out of a lettuce cup with condiments including knobs of ginger, whole chiles, unsalted roasted peanuts, scallions and a wedge of lime to squeeze over them.
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| Issan sausage - Thai style sausage |
- 1 lb ground pork
- 1/2 cup cooked sticky rice
- 1/2 cup fresh garlic, pulverized in a mortar and pestle
- 1.5 tablespoon pickled garlic, pulverized in a mortar and pestle
- 1/2 to 1 tablespoon Thai pepper powder (do not substitute)
- 1/2 tablespoon salt
- 1/2 tablespoon Golden Mountain Sauce
- 1/2 teaspoon corriander seed powder
- Sausage casings-I use pork intestines as they are the proper size
- 12" Pastry bag
Put the pork and all other ingredients excepting the rice in a food processor and thoroughly mix. With clean hands, mix in the rice, then separate the meat into 3 or 4 sections, and wrap each section carefully and tightly with plastic wrap. Follow that with some tin foil for added protection. Set the sausage out at room temperature (not in the fridge) for 1-2 days. Remove from plastic wrap and foil. Many Americans fear this step-so just continue and stuff casings without fermentation.
Pipe sausage mixture into casings, don't over pak the filling as you need to twist the to form the 1 1/4" size sausage ball sized links.
Barbeque the sausage over medium/low heat for about 20 minutes or longer. Note the fragrant aroma, and make sure it's well-cooked. You can fry in oil if barbeque is not available.
Serve with fresh chile peppers, garlic, pickled ginger, spring onion, cilantro, leaf lettuce, cabbage and other greens you may like.
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