This is another local Isaan (NE Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however you can also  form the  meat into patties the size of small hamburgers.


The Sausage:
  • 450 gm (1 lb) minced pork
  • ¼ cup minced garlic
  • ½ cup steamed sticky rice
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp MSG (optional)
  • ¼ cup lime juice
  • 2 Tbsp fish sauce
The accompaniments:
  • ¼ cup freshly roasted peanuts
  • ¼ cup ginger, sliced very thinly
  • ¼ cup shallots, sliced very thinly
  • ¼ cup lemon grass, bruised and sliced very thinly
  • ¼ cup prik ki nu (green birds eye chillies), julienned
  1. Combine the ingredients and place in a covered dish in a cool place overnight. Stuff your sausage casings, or form patties or meat balls from the mixture. Steam for 30 minutes.
  2. Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or other metal cover to trap smoke, and cook, turning occasionally, for 5-6 minutes (until cooked to a golden brown). If you have formed sausages, they should be sliced on the diagonal into quarter inch thick slices.
  3. Arrange on a platter with the accompaniments, and serve with your favorite dips (such as nam jim satay and nam prik narok perhaps) If you've made patties of the sausage meat, then serve as "Thai hamburgers" and add your favorite relish.