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Ingredients
- 1 lb chopped pork
- 1/4 c. chopped garlic
- 1/2 c. steamed sticky rice
- 1 tsp freshly-grnd black pepper
- 1 tsp salt
- 1 tsp MSG (optional)
- 1/4 c. lime juice
- 2 Tbsp. fish sauce Sausages (see above)
- 1/4 c. roasted peanuts
- 1/4 c. very thinly-sliced ginger
- 1/4 c. very thinly-sliced shallots
- 1/4 c. bruised/ very thinly-sliced lemon grass
- 1/4 c. julienned Thai chile peppers
Directions
- For the Sausages: Combine the ingredients and place in a covered dish in a cold place overnight.
- Stuff your sausage casings, or possibly form patties or possibly meat balls from the mix. Steam for 30 min.
- For the Sausage Meal: Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or possibly other metal cover to trap smoke, and cook, turning occasionally, for 5 to 6 min (till cooked to a golden). If you have formed sausages, they should be sliced on the diagonal into quarter-inch thick slices.
- Arrange on a platter with the accompaniments. Try serving with Sriracha Thai chili sauce and/or possibly satay sauce.
- If you've made patties of the sausage meat, then serve as "Thai hamburgers" and add in your favorite relish.
- Comments: This is the local isan (Northeaster Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them which way.
- Thai sausages use rice as the filler/binder to extend the meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 501g | |
| Calories 843 | |
| Calories from Fat 383 | 45% |
| Total Fat 42.55g | 53% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 4940mg | 206% |
| Potassium 2114mg | 60% |
| Total Carbs 26.83g | 7% |
| Dietary Fiber 6.9g | 23% |
| Sugars 6.62g | 4% |
| Protein 90.33g | 145% |
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