Ingredients with Measurements:
- 1 pound ground pork
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon chili paste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped lemongrass
- 1/4 cup chopped kaffir lime leaves
- 1/4 cup chopped galangal
- 1/4 cup chopped shallots
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped yellow onion
Special Equipment Needed:
- Sausage stuffer
- Meat grinder
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground pork, fish sauce, soy sauce, oyster sauce, brown sugar, chili paste, minced garlic, minced ginger, salt, and black pepper. Mix well.
2. Add the chopped scallions, cilantro, mint leaves, basil leaves, lemongrass, kaffir lime leaves, galangal, shallots, red bell pepper, green bell pepper, and yellow onion to the bowl. Mix well.
3. Grind the mixture through a meat grinder.
4. Stuff the mixture into sausage casings using a sausage stuffer.
5. Tie off the ends of the sausages with kitchen twine.
6. Place the sausages in a large pot of boiling water.
7. Boil the sausages for 10-15 minutes, or until cooked through.
8. Remove the sausages from the pot and let them cool.
9. Slice the sausages into rounds.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 15g
Protein per serving: 20g
Carbohydrates per serving: 10g
Sodium per serving: 800mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Red pepper flakes can be used instead of chili paste.
- Lime juice can be used instead of kaffir lime leaves.
Variations:
- Add sliced jalapenos for extra heat.
- Use different herbs and spices for a different flavor profile.
Tips and Tricks:
- Make sure the sausage mixture is well-mixed before grinding and stuffing.
- Use a meat thermometer to ensure the sausages are cooked to an internal temperature of 165°F.
Storage Instructions:
- Store leftover sausages in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover sausages for up to 3 months.
Reheating Instructions:
- Reheat leftover sausages in a pan over medium heat until heated through.
Presentation Ideas:
- Serve the sliced sausages on a platter with toothpicks for easy serving.
Garnishes:
- Garnish with chopped scallions, cilantro, and lime wedges.
Pairings:
- Serve with steamed rice and stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting Advice:
- If the sausage mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the sausages burst while boiling, reduce the heat to a simmer and cook for a longer period of time.
Food Safety Advice:
- Wash your hands and all surfaces and utensils that come into contact with the raw sausage to prevent the spread of bacteria.
- Cook the sausages to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
- Nai Lao Spicy Sausage is a traditional Lao sausage made with a blend of herbs and spices.
Flavor Profiles:
- Spicy, savory, and herbaceous.
Serving Suggestions:
- Serve as an appetizer or as part of a main course.
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Region: Lao