||Grilled Chiang Mai Sausage
With Lime and Ginger
from The Bull's Head pub, Bangkok
Chiang Mai sausage is a spicy pork sausage from the north of Thailand. It is made with various spices,
including Thai bird chiles, lemon grass, cilantro, garlic and galangal. At The Bull's Head pub, they serve it
as a snack to go with with beer and wine, grilled with sliced fresh ginger and chopped lime. Chiang Mai sausage
may be impossible to find in the West, therefore any dark spicy pork sausage would do,
although it will not taste the same. Or, make your own...
For the Sausage
For the Garnish
- 2 cups pork, ground
- Sausage casing
- 4 Thai bird chiles, chopped
- 1/2 tsp salt
- 1 tbsp lemon grass, minced
- 1 tsp cilantro root, chopped
- 1/2 tsp galangal, minced
- 2 tsp garlic, minced
- 1 tbsp red onion, minced
- 1/4 cup cilantro leaves, chopped
- 2 tablespoons fish sauce
- 4 pieces ginger root, peeled and sliced
- 2 limes, washed and chopped with peel
- Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well.
Rinse again and again until it become odorless. Then turn it right side out and
squeeze out the excess water.
- Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga,
garlic and onions in a blender and grind to a paste.
- Mix the paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well.
- Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close.
- Poke a few holes with a clean needles where the bubbles are present inside.
- Charbroil or fry over medium-low heat until golden brown and fully cooked.
Poke a few holes while cooking to prevent rupturing.
- Slice into 1/4 - 1/2-inch slices, arrange on a plate and serve with sliced ginger and lime.
back to Radim and Lisa's Well-Travelled Cookbook | email us
Last updated: November 1, 2010