If you're familiar with Filipino food , you've probably encountered or tried skinless longganisa . This post though is not about our native sausage . Whereas the ingredients of the Filipino sausage is much easier to procure and even if you're not a Filipino and love meat dishes , you can easily make it in your own kitchen , since most ingredients are already in your pantry . I'm not saying that making Thai or the Chiang mai-style sausage is difficult , if you're in Asia ( or if you're living in the other side of the world , in your well-stocked local Asian store ) , you can easily find all ingredients in your local wet market . Making homemade sausage whether it's skinless ( or with pork casings ) is easier than you think !
Now , these sausages doesn't look like the ones you've seen in the streets of Chiang mai , right ?! Those sausages hanging in food stalls , the wonderful aroma of grilled meat . I've made the skinless version of this popular Thai sausage since I couldn't find pork casings here .
The recipe is really straightforward , the pork mixture is full of delicious flavors that you don't even need to cure it for hours or overnight , before using , just mix everything , pan-fry and you're good to go . Well , much easier if it is skinless but if you want a more authentic look , try to find pork casings .
To test whether the seasoning is okay , pan-fry a small portion , adjust seasoning , if necessary . Chill pork mixture in the fridge for an hour before wrapping but you can cook it right away since the pork mixture is very flavorful .Wrap each portion in a plastic wrap or parchment paper . Uncooked sausages can be frozen , de-frost in the fridge several hours before using .
Recipe adapted from Lemongrass and Sweet Basil by Khamtane Signavong
My slight modification in green
4 lemongrass stalks , finely chopped
1 tablespoon chilli powder cayenne pepper
8 garlic cloves , peeled and finely chopped
4 shallots , peeled and finely chopped
4 coriander roots
500 grams pork mince with some fat
4 teaspoons sea salt 3 teaspoons
4 teaspoons caster sugar
3 teaspoons raw sugar
1 teaspoon white vinegar
8 tablespoons chopped coriander 6 tablespoons
1 teaspoon freshly ground black pepper
4 teaspoons finely chopped galangal
1 teaspoon ground turmeric
4 kaffir lime leaves , finely sliced
12 sausage casings don't have these
* Using a pestle and mortar , pound the lemongrass , chilli powder , garlic , shallots and coriander roots to a fine paste .
* In a bowl , combine the pork with all the remaining ingredients , except the casings , and mix well . Add in the paste and mix thoroughly . Stuff casings , if using , with pork mixture to make 12 sausages . Or shape pork mixture into a small logs / portions .
* Prick sausages with the fork and barbecue , grill or pan-fry . Pan-fry sausages over low heat until golden brown .