Thai Sausage

Chicken Basil Sausage ( Side Grog Kao )

Over the next few weeks I'm going to be making lots of sausages, a typical Thai sausage is part meat, part rice or noodles and strong flavourings like chillies and garlic and we have many types. It doesn't take a lot of equipment to make sausages, I use a baking syringe with a long nozzle, as I don't have a sausage maker.
This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring.

Ingredients
250 gms Chicken Mince
200 gms Cooked Fragrant Rice
1 Teaspoon White Ground Pepper
1 Teaspoon Chopped Coriander
10 Sliced Kaprow Basil Leaves
10 Cloves Garlic
5 Coriander Roots
1 Tablespoon Oyster Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Salt

Preparation
1. Rinse salt off the sausage skin, and run water through the center to clean it.
2. Pound the white pepper, garlic, and coriander together.
3. Mix all the ingredients, and blend to a course paste.
4. Pull the sausage skin over the end of the syringe, fill the syringe with pork meat and fill.

Tip: If you want to taste and adjust the seasonings before filling the sausage, take a little of the mixture and microwave it.

Red Curried Sausage ( Side Uer Prick Gang )

And yet another on the sausage theme. This sausage is a red curried pork sausage typical of North Thailand (Chang Mai etc.), and eaten as a snack.

Ingredients
Sausage Skins
200 gms Pork Mince
50 gms Galangal
50 gms Lemon Glass
5 Garlic Cloves
5 Coriander Root
5 Kaffir Lime Leaves
1 Tablespoon Red Curry Paste
1-2 Teaspoons Salt

Preparation
1. Blend the galangal lemon grass, garlic cloves, coriander root, and kaffir together.
2. Mix into the other ingredients and leave to meld for an hour or two.
3. Pipe into the sausage skin.

Thai Sweet Sausage ( Gun Chang )

This sausage is one of the more popular sausage recipes in Thailand. It is a slightly sweet dried pork sausage. The drying is the most difficult part, I wrap it lengthwise in greaseproof paper and leave it to dry on the hot stone on my window ledge, the paper keeps the flies off it. However you can also dry it in an oven at 80 degrees celsius for 3-4 hours until it has shrunk and firmed up.
In the photograph you can see my sausage in the center, and top right is a commercial brand. This sausage isn't cooked yet, it needs further cooking to complete it.

Ingredients
500 gms Pork Mince With Fat
6 Tablespoons Sugar
4 Tablespoons White wine
1 Tablespoons Salt
2 Tablespoons Soy Sauce
Pinch of Pepper
Pork Sausage Skin, or Cellulose Edible Wrapping

Preparation
1. Mix all ingredients together and leave in the fridge for 1 hour.
2. Pipe into the sausage skin.
3. Wrap in greaseproof paper (roll it length wise) and leave for 3 days in a hot sun to dry out. Or place on greaseproof paper in an oven at 80 degrees celsius for 3-4 hours until the sausage is firm.

Isan Pork Sausage ( Side Gorg Isan )

This is also called Sour Isan Sausage ( Nam Side Gorg ) , because it's left a few days to sour in the fridge, but that stage is optional! The sausage is a pork sausage, padded with sticky rice. The sticky rice needs to be soft, to get a softer consistency you can soak the pre-steamed rice in water for 5 minutes.

Ingredients
150 gms Pork Mince
100 gms Sticky Rice
50 gms Galangal
50 gms Lemon Grass
5 Garlic Cloves
3 Coriander Roots
5 Chillies
4 Kaffir Leaves
1 Teaspoon Salt
1/2 Teaspoon White Pepper

Preparation
1. Soak the sticky rice in hot water for 1 hour, (or cold water for 8).
2. Steam the rice in a Thai steamer (or on a sheet of foil with holes in it in a regular steamer) for 10-15 minutes until cooked.
3. Leave the rice to cool, if it is still too firm, soak for an extra 5 minutes in water.
4. Blend the galangal, lemon grass, garlic, chillies, coriander root, kaffir leaves together.
5. Mix all the ingredients together.
6. Pipe into a sausage skin