Sai oua – Northern Thai sausage

Makes 12
1 hour 30 minutes

Ingredients

Thai sausage

  • 1kg pork shoulder, 70% lean meat (cubed)
  • 60g of garlic, peeled and chopped
  • 20g of fresh turmeric, chopped
  • 50g of Thai shallots, peeled and chopped
  • 30g of galangal, chopped
  • 40g of lemongrass, sliced
  • 12g of dried chillies, large, soaked in water
  • 40g of coriander root, (coriander stalks will work if you can't find the root)
  • 10 kaffir lime leaves
  • 80g of fish sauce, preferably Ca Com
  • 5g of curry powder

To serve

  • bird's eye chillies, sliced
  • hot mint

Method

1
Preheat the oven to 170°C/gas mark 3.5
2
To begin, spread the garlic, turmeric, shallots, galangal and lemongrass on a baking tray and roast for approximately 10–15 minutes, until soft
3
Allow to cool, then add to a large pestle and mortar with the soaked chillies, coriander root and kaffir lime leaves. Grind to a fine paste
4
Mix the paste through the cubed pork shoulder then pass through a mincer on the largest grind setting. Chill in the fridge
5
Take a small lump of the mixture and fry off in a hot pan until cooked through. Taste and check the seasoning, adjusting if necessary
6
Portion the mixture into 100g sausages and encase in caul fat
7
Grill slowly over hot coals and serve with plenty of sliced bird’s eye chillies and hot mint to take the edge off the heat