Chiang Rai Sausages

Cooking time: 20 minutes, serves 4-6Ingredients
1kg pork, minced
2 dried red chillies
2 baby shallots
2 cloves garlic
1/2 tsp shrimp paste
1/2 tsp salt
5 fresh green chillies
3 cm knob of fresh turmeric
3 tbsp lemongrass, sliced
2 kaffir lime leaves, stalk removed
Pig intestines (for casing)

Crush red chillies, shallots, garlic, shrimp paste and salt in a mortar and pestle until all ingredients have broken down. Scoop out mixture and retain.
Next add the green chillies, turmeric, lemongrass and kaffir lime leaves to the mortar and pestle and crush.
Put the pork in a bowl and add both the chilli mixtures, combine well.
Use the pig intestines as the sausage casing, prod the meat with a stick into the sausage casing. Tie at both ends twice, as you would with a balloon.
Place on the grill and cook until golden brown. 

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