Use a coffee grinder to finely ground dried chiles.
Blend all the ingredients for the curry paste together, if possible, in an immersion blender.
If using a mortar and pestle, first pound the lemongrass, galangal, turmeric, and kaffir lime zest (if using) to a fine powder. Once the mixture begins to feel wet, add the dried chilies. Then add the shallots and garlic, and mash until smooth. Mix in the shrimp paste after adding it. At the very end, stir in the fish sauce.
Put on a pair of latex gloves for this step and use your hands to completely combine the pork and curry paste. When everything is blended, add the cilantro, green onion, and kaffir lime leaves.
Follow the wrapping technique demonstrated in the video to prepare caseless sausages, then let the sausages rest in the refrigerator for at least two hours or ideally overnight. The sausages should then be carefully unpacked onto a foil-lined baking sheet and cooked on the top shelf under the broiler for 4-5 minutes, or until browned on one side. The sausage is then turned over to brown the other side. By this time, there should be a lot of liquid on the pan, so I like to move them to a rack to finish broiling them, ensuring that the sausages are dry and well-caramelized. Consider switching out the foil halfway through if your smoke alarm is sensitive because the juices may burn from too much broiling. Before slicing the sausages, allow them to rest for at least five minutes. Alternatively, if you have a baking sheet with drain holes like the one I used in the video, you can use that instead and you won’t need to transfer them halfway through. Just be sure you oil the tray prior to prevent sticking.
Allow the pork mixture to rest in the refrigerator for at least two hours or ideally overnight before forming sausage patties. Form the patties with your hands and then cook them. Just enough oil should be added to a skillet during preheating to cover the bottom. Depending on the thickness of the patties, it should only take a few minutes to cook the patties in the pan until they are fully cooked and well-browned on both sides.
If you’re creating stuffed sausages, stuff the sausage into the casing and refrigerate it for at least two hours, ideally overnight, before cooking. To stop the sausage from breaking while cooking, make numerous tiny holes with a toothpick in the casing. The sausages should be grilled or fried until well-done and browned. Before cutting, allow it rest for five minutes.
Serve these with the main course or as an appetizer. In Thailand, sticky rice and a fresh, crunchy vegetable are frequently served with this. Enjoy!
How is Thai sausage consumed?
Most visitors to Thailand are completely unaware of how excellent Thai sausages can be. This is due to the fact that they are rarely found on restaurant menus. Instead, they are typically bought as a snack at a food market or a street vendor. This is a real shame because Thai sausages of high quality can be delicious.
Typically, the sausage is served in thin slices and eaten with a modest portion of greens, including cucumber, entire garlic cloves, whole chillies, and cabbage leaves. Additionally, a sweet chilli sauce may occasionally be used to dunk the Thai sausage.
Thai sausages can also be produced with beef, poultry, or even fish, though pig is the most common meat used. They frequently display a somewhat varied taste depending on the place in which they were produced. In the North East (Isan), more chilli is added, and the quality of the meat and quantity used tend to be lower, resulting in a more fatty sausage. In Bangkok and Central Thailand, they will taste quite meaty and have a lot of garlic present. They frequently have more sugar added to the dish and have a much more sweat flavor in the south of Thailand.
The enormous variety of herbs and spices that are used into the sausage mixture is what really sets a Thai sausage apart from its western equivalents. Galangal, lemon grass, garlic, coriander, chillies, kaffir lime leaves, white pepper, and fish sauce are typical ingredients in Thai sausages. As you can see, the flavors are fairly diverse, which gives the Thai Sausage a unique flavor.
The filler material, which is combined with the meat, is the main distinction between a Thai sausage and a Western sausage. In the West, we frequently add ingredients like bran, corn, or other similar crops; nevertheless, sticky rice is used in Thai sausages. One of the reasons it is so well-liked as a snack item is that a couple of them may fill you up beautifully. This results in a very substantial, filling sausage.
Thai sausages can be fried, but they often taste much better after being grilled over charcoal. They must be cooked at a very low temperature so that the flavors of the herbs and spices can infuse the beef fat as it cooks and permeate the entire sausage.
The ideal method for cooking sausage
Probably the most common method for cooking sausage is pan-frying. The fact that you can sauté additional items in addition to the sausage, which will absorb their tastes during cooking, is what makes it so successful. Your stove should be set to medium heat, and after a few minutes, your pan or skillet should be hot.
Can Chinese sausage be pan-fried?
Chinese sausage is most frequently prepared by steaming it, usually with rice and in a rice cooker. It also works great to use a steamer or just a pot of water.
In a rice cooker, how are Chinese sausages prepared? In a rice cooker, rice is cooked in around 35 minutes. Rice will be softly steamed by the appliance, becoming smooth and pillowy and completely free of any stickiness. This is a very easy method for cooking rice because you don’t need to stir the rice or do anything to it while it cooks—you can just dump the rice into the cooker and let it cook on its own. Everything will be taken care of by the cooker.
While the rice is cooking, you can add slices of Chinese sausage. The rice will take up the taste and fatty oils from the sausage, resulting for very excellent rice that might not even require additional seasoning.
How long does this process take to cook Chinese sausage? It can cook for the same amount of time as rice, and you can combine the two ingredients at the start of the process.
Should sausage be boiled before frying?
As raw meats may contain hazardous viruses, bacteria, and parasites, doing so not only compromises the food’s flavor but also increases your chance of developing food poisoning (8).
The sausage may appear crispy on the outside yet still be raw inside.
You can use a meat thermometer to check the interior temperature to see if it is finished. Sausages should be heated to 155–165°F (68-74degC).
They can also be properly cooked and kept moist by boiling them first, then cooking them in a skillet or on a grill.
The best methods for cooking sausage are boiling and baking, while deep frying is the least healthy method because of the extra fat and calories it contains.
Are sausages washed before cooking?
Cleaning Meat and Chicken However, it is not advised to wash raw beef, hog, lamb, or veal before cooking it. Juices from raw meat and poultry include bacteria that can contaminate other foods, utensils, and surfaces. This is referred to as cross-contamination.
How should I consume nam sausage?
It can be used in a variety of ways, from being pulverized for naem khao tod (a salad prepared with crumbled, fried naem and rice balls) to being grilled and served with sticky rice to being simply sliced and served raw with Thai chilies, ginger, and peanuts.
How long should sausages be pan-fried?
Heat 1 tbsp of oil in a frying pan before adding the sausages to cook. The sausages should be gently cooked in the oil for 10 to 12 minutes, turning periodically, until fully done. Additionally, you can bake sausages in the oven (a useful technique to utilize if you’re simultaneously cooking something else in the oven).
Does Chinese sausage require soaking?
Any decent-sized Chinese market will have an outstanding selection of Chinese sausage, also known as lap cheong in Cantonese. In actuality, the name is general and encompasses a wide variety of sausage, including those from Vietnam and Thailand as well as fresh and smoked varieties. Others varieties will contain liver, some will be incredibly dry to the point of being rock-hard, some will contain soy sauce, while others will simply contain a sugar and fatty pig combo.
Chinese sausages come in many different varieties, but they are all distinguished by their intense sweetness and emulsified texture, which make even the freshest links taste like meat candy.
It’s good to have your intended dish in mind while purchasing Chinese sausage. The smoked, shriveled variety of Chinese sausage tends to be too dry to use in place of conventional sausage, though the links will vary in degrees of sweetness and dryness. The driest of the group is so solid that the only way to bring out the tastes and textures of the sausage is to soak the links in water, just like you would for hard Chinese bacon.
The sausage is frequently used as a flavoring element in other meals because of the dryness and intensity of the flesh. Links are chopped and rendered until there is barely any trace of the original sausage. Turnip cake, for example, contains Chinese sausage, and if you frequently visit the dim sum carts, you’ll also find it in a range of other delicacies, such as the numerous deep-fried taro root creations.
Look for the fresh version of Chinese sausage if you’d want something that tastes more like what we typically think of as a juicy sausage wrapped in a crispy casing. The links will be noticeably softer and less shriveled, and they will feel greasy and have visible bits of pearly-white fat. This type of Chinese sausage browns rapidly and renders a lot of lard due to its higher than usual fat and sugar content, which makes it the perfect addition to stir-fries.
Although Chinese sausage slices go well in any stir-fry, I prefer to use them in a rice or noodle dish since the carbohydrate soaks up the fat that the sausage renders. The sausages give each grain of rice a rich flavor when used in fried rice.
The only technique to utilizing fresh lap cheong is to watch the browning process closely because the meat’s sugar content makes the sausage slices easily scorchable. Otherwise, keep your fried rice basic. Adding too many stuff to the wok would be excessive, especially with sausage this ridiculously greasy and sweet.
Should sausages be grilled or fried?
Overall, pan-frying sausage was a tasty, low-maintenance cooking technique. When you want a juicy, tasty sausage but don’t want to fire up the grill, this is ideal. The sausage remained juicy, tender, and crispy, but the smokey tastes were not as prominent as they were from the grill.
How is Chinese sausage made?
It can be produced with fresh pigs, pork fat, livers, and occasionally chicken. It has a thick, deep, emulsified texture and tends to be equally sweet and salty.
Is nam sausage edible raw?
Thais refer to naem, also known as nham, naem moo, som moo, naem maw, and chin som, as a type of pig sausage. It is a soured food that has undergone fermentation. It has a limited shelf life and is frequently consumed raw following the fermentation process.
Sausage can I fry in butter?
Apparently, a fry pan at low heat, with a few tablespoons of butter, is the finest way to cook sausages and allow them to reach their full potential. Butter complements sausage fat better than oil and lubricates the pan; nevertheless, unsalted butter should be used as salt will crystallize and gather in your pan if you use salted butter.