Northern Thai Herb Sausage with Lemongrass and Galangal

What you need

• 1 kg (2 1/4 lb) pork shoulder, coarsely minced, about 30% fat
• 12 g large dried red chilies
• 40 g lemongrass, tender lower part only, thinly sliced
• 30 g galangal, thinly sliced
• 20 g fresh turmeric, peeled and sliced
• 40 g coriander roots, scrubbed, or coriander stems
• 10 makrut lime leaves, central rib removed, finely shredded
• 60 g garlic, peeled
• 50 g Thai shallots, or regular shallots, peeled
• 4 tbsp fish sauce
• hog casings, about 2 m (6 ft), 32-35 mm wide
• 6 fresh bird's eye chilies, sliced, for serving

Method

Restated from the original video

1. 1

   Soak the casings in warm water for 30 min, then run water through them to rinse the insides.

2. 2

   Cover the dried chilies with hot water and soak for 15 min, until soft. Drain and chop them.

3. 3

   In a large mortar, pound the dried chilies, lemongrass, galangal, turmeric, coriander roots and lime leaves until fine.

4. 4

   Add the garlic and shallots and keep pounding to a smooth, thick paste, 5-10 min.

5. 5

   Put the pork in a large bowl, add the paste and fish sauce and mix with gloved hands just until evenly combined. Do not knead.

6. 6

   Cook a teaspoon of the mixture in a hot frying pan until no pink remains, then taste it and add a little more fish sauce if needed.

7. 7

   Tie a knot in one end of a casing and fill it through a sausage funnel or stuffer, packing firmly but not tightly. Push out air pockets as you go.

8. 8

   Twist into links about 15 cm long or leave as one long coil, then tie off the open end.

9. 9

   Prick the sausages all over with a thin skewer so they do not burst.

10. 10

    Grill over low to medium charcoal or a gas grill, turning often and pricking again if they swell, for 25-30 min. They are ready when golden brown all over and 71 °C (160 °F) in the centre.

11. 11

    Rest for 5 min, then slice and serve with the bird's eye chilies on the side.

Imported from greatbritishchefs.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.