Homemade Sai Ua (Northern Thai Sausage) Recipe :: The Meatwave

Ingredients

• For the Paste
• 8 dried puya chilies, stemmed and seeded
• 3 stalks lemongrass, bottom 3 to 5 inches only, tough outer leaves removed and discarded, tender core thinly sliced
• 1 2-inch piece galangal, peeled and roughly chopped
• 3 2-inch pieces of turmeric, peeled and roughly chopped
• 2 medium shallots, peeled and roughly chopped
• 9 cloves garlic, peeled
• 1 ounce cilantro stems, roughly chopped
• 3 fresh makrut lime leaves, hard central stem removed and discarded, leaves roughly chopped
• 1 tablespoon palm sugar, softened
• 1 1/2 teaspoons Thai shrimp paste
• 1 tablespoon fish sauce
• For the Sausage
• 2 1/2 lbs pork shoulder
• 3/4 lb pork fat back
• 6 fresh makrut lime leaves, hard central stem removed and discarded, leaves roughly chopped
• 1 cup roughly chopped fresh cilantro leaves
• 2 teaspoons kosher salt, plus more to taste
• Thai toasted chili powder (phrik phon), to taste