LOCATION: Recipes >> Preserving Meats >> Thai Sausage 04
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Thai Sausage 04
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Saigkawk Na'am
Northern Thai/ Lao Rice and Pork Sausage
6 lb. / 2.45 Kg coarse ground Pork Butt (3:1 lean/fat)
2 lb. / 900 gr cooked Jasmine or glutinous rice
3.5 oz./100 gr fresh garlic cloves
2.5 oz. / 70 gr kosher salt
big pinch / 1 gr sodium nitrate
Grind the chilled pork butt with a 3/8 or 1/2" plate (depending on
your texture preference). Pound the garlic to a paste in a mortar
and pestle. Combine salt with powdered sodium nitrate and sprinkle
over the ground pork. Add garlic and chilled cooked rice and fold
together until homogeneous. Stuff into 35-38 mm hog casings and
make palm width links.
Curing: This is an indigenous sour sausage made in Bronze Age (and
I'm being generous here) conditions. In-country this is cured in
an earthenware crock secure with a weighted top if there are no
plastic bags to be found. It is left to ferment for 3 days at normal
tropical temperatures. Here in civilization, you can double bag
the batch in clean shopping bags, or in a tub sealed with plastic
wrap. Leave it at room temperature for 3-4 days or, if you're
squeamish, under refrigeration for 1-2 weeks until it develops a
tangy, sour taste not too unlike Lebanon Bologna. Prepare by
grilling, broiling, or baking uncut links in a coil, or to be really
authentic and food stall ready, grill separated links individually
on bamboo skewers. Enjoy with sliced raw cabbage, sliced fresh
ginger root, and a very cold bottle of Asian beer.
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