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Northern Thai Sausage

Experience the delightful flavors of Northern Thai Sausage, a fragrant and spicy dish perfect for family gatherings and comfort food.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sausage mix
  • 6-8 g dried chilies Use Thai bird's eye chili for extra kick; adjust according to spice tolerance.
  • 3 slices galangal, chopped Essential for flavor; ginger can be a substitute.
  • 1 stalk lemongrass, thinly sliced Zest finely to maximize fragrance.
  • 2 inches turmeric root or 1 ½ tsp turmeric powder Fresh turmeric is best but powder works too.
  • ⅓ cup chopped shallots Can substitute with red onions.
  • 4 cloves garlic Use fresh for best flavor.
  • ½ zest kaffir lime Optional; can substitute with lime zest.
  • 1 tsp fermented shrimp paste (gapi) Key for authentic flavor; can be omitted for vegetarian.
  • 1 Tbsp fish sauce Soy sauce can be used for vegetarian alternative.
  • 1 lb ground pork Pork shoulder is recommended for best results.
  • 5 leaves kaffir lime, minced Finely chop to evenly distribute flavors.
  • 5-6 stems cilantro, finely chopped Fresh parsley can substitute.
  • 1 small green onion, finely chopped Adds crunch and flavor.

Method
 

Preparation
  1. Grind dried chilies in a coffee grinder until fine.
  2. Blend curry paste ingredients (galangal, lemongrass, turmeric, shallots, garlic, kaffir lime zest, fermented shrimp paste, and fish sauce) until smooth.
  3. Knead together ground pork and curry paste until thoroughly mixed (approximately 5-7 minutes).
  4. Add minced cilantro, green onion, and kaffir lime leaves; knead until well combined (an additional 3-5 minutes).
  5. Cover tightly and rest mixture in the fridge for at least 2 hours (minimum of 30 minutes if in a hurry).
Cooking
  1. For caseless sausages, cook mixture under the broiler until browned (about 6-8 minutes, flipping halfway).
  2. For patties, shape mixture and pan-fry in a skillet over medium heat until cooked through (about 4-5 minutes per side).
  3. If stuffing into casings, rest in the fridge then cook until browned.
Serving
  1. Serve Northern Thai sausage with fresh vegetables and sticky rice.

Notes

For maximum flavor, let the mixture sit overnight. Avoid overcooking to prevent drying out. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.