Thai > Meat > Sausage-Based

Naem Sausage Recipe

Ingredients with Measurements:
- 1 lb. ground pork
- 1/2 cup cooked sticky rice
- 1/4 cup chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup chopped lemongrass
- 1/4 cup chopped galangal
- 1/4 cup chopped kaffir lime leaves
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. red pepper flakes

Special equipment needed:
- Cheesecloth
- Kitchen twine

Step-by-step instructions:

1. In a large bowl, mix together the ground pork, cooked sticky rice, garlic, shallots, lemongrass, galangal, kaffir lime leaves, cilantro, and green onions.

2. Add the fish sauce, lime juice, sugar, salt, black pepper, and red pepper flakes to the bowl and mix well.

3. Cut a piece of cheesecloth and lay it flat on a clean surface. Spoon the pork mixture onto the cheesecloth and shape it into a log.

4. Roll the cheesecloth around the pork mixture and tie the ends with kitchen twine.

5. Place the sausage in a steamer basket and steam for 20-25 minutes, or until cooked through.

6. Remove the sausage from the steamer and let it cool to room temperature.

7. Once cooled, remove the cheesecloth and slice the sausage into rounds.


Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Steam at medium-high heat.
Serving size:
This recipe makes about 10-12 sausage rounds.

Nutritional information:
Calories: 170
Fat: 10g
Carbohydrates: 8g
Protein: 12g

Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Regular rice can be used instead of sticky rice.
- Lime zest can be used instead of kaffir lime leaves.

Variations:
- Add chopped peanuts or cashews for crunch.
- Use different herbs such as basil or mint.
- Add diced chilies for extra heat.

Tips and tricks:
- Make sure to mix the ingredients well to ensure even distribution of flavors.
- Use a food processor to finely chop the herbs and aromatics.
- Soak the cheesecloth in water before wrapping the sausage to prevent sticking.

Storage instructions:
Store the sausage in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
Steam the sausage for a few minutes until heated through.

Presentation ideas:
Arrange the sausage rounds on a platter with fresh herbs and lime wedges.

Garnishes:
Garnish with chopped peanuts, cilantro, and sliced chilies.

Pairings:
Serve with sticky rice and a spicy dipping sauce.

Suggested side dishes:
- Papaya salad
- Grilled vegetables
- Steamed bok choy

Troubleshooting advice:
- If the sausage is too dry, add a little more fish sauce or lime juice.
- If the sausage is too wet, add more cooked sticky rice.

Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all equipment thoroughly before and after handling raw meat.

Food history:
Naem sausage is a traditional Thai fermented sausage that is typically made with pork and rice. It is commonly eaten as a snack or appetizer.

Flavor profiles:
Naem sausage has a tangy, sour, and slightly spicy flavor.

Serving suggestions:
Serve the sausage as an appetizer or snack.

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Region: Thai

Taste: Savory, Spicy, Tangy, Umami, Aromatic