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| Isan Style Sausages - Thai Hamburgers - SaiGrog Tod |
Ingredients
This is the local Isan (Northeaster Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them that way.
Thai sausages use rice as the filler/binder to extend the meat.
Saigrog (the actual sausage)
Ingredients
1 pound minced pork
1/4 cup minced garlic
1/2 cup steamed sticky rice
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon MSG (optional)
1/4 cup lime juice
2 tablespoons fish sauce
Cooking Instructions
Combine the ingredients and place in a covered dish in a cool place overnight.
Stuff your sausage casings, or form patties or meat balls from the mixture.
Steam for 30 minutes.
saigrog tod (a sausage meal)
Ingredients
Sausages (see above)
1/4 cup roasted peanuts
1/4 cup ginger, sliced very thinly
1/4 cup shallots, sliced very thinly
1/4 cup lemongrass, bruised and sliced very thinly
1/4 cup Thai chilli peppers, julienne
Method
Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or other metal cover to trap smoke, and cook, turning occasionally, for 5-6 minutes (until cooked to a golden brown). If you have formed sausages, they should be sliced on the diagonal into quarter inch thick slices.
Arrange on a platter with the accompaniments. Try serving with Sriracha sauce and/or satay sauce.
If you've made patties of the sausage meat, then serve as "Thai hamburgers" and add your favourite relish.
by PCT Thailand |
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