Thai Pork - The Casing Boutique New Zealand
This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nz.thecasingboutique.com.
Ingredients
- Hog casings, 30-32 or 32-35 diameter
- 800g (1lb 12oz) boneless pork shoulder
- 200g (7oz) rendered pork back fat
- 60g (2.11oz) sea salt
- 12g (0.42oz) shallots, finely diced
- 80g (2.82oz) garlic, finely diced
- 100g (3.50oz) ginger, finely diced
- 20g (0.70oz) fresh coriander, finely diced
- 2 kaffir lime leaves, finely diced
- 20g (0.70oz) lemongrass, finely chopped
- 2 dried birds eye chillies, ground to a powder with a mortar and pestle
- ½ teaspoon cracked black peppercorns
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