Fermented pork sausage/sai grop brio
Initially this was a type of northern charcuterie, but it has spread through the rest of the country with the migration of people from the North East seeking work. This sausage can be eaten fresh or it can be left to hang for a few days to be fermented. The longer you leave the sausage, the more sour it becomes. This dish is not really a meal as such but can be found on the table as a side dish, or can be eaten with alcohol.
Ingredients
500 g pork belly, with skin removed but the fat retained, minced as finely as you can using a knife.
300 g cooked rice
100 g garlic chopped finely
5 coriander root scraped clean, chopped finely
2 tablespoons salt
One to two tablespoons fish sauce
2 metre sausage casing, washed clean under cold water
Method
In a mortar and pestle if you have one pound the garlic and coriander roots with the salt to a paste, or combine in a food processor. Add the rice to the paste and pound/combine. If using a food processor be careful not to over mix as this can cause the rice mixture to knot, which can make it difficult to mix in with the pork mixture. In bowl mix the pork and rice mixture together making sure it is well incorporated. At this stage add one tablespoon fish sauce and mix little further. Take a small ball from the mixture and fry it in a saucepan to check the seasoning. At this stage the mixture can be made into small patties and cooked as such.
I use a manual meat grinder with a sausage attachment.Most electric meat mincers have a sausage attachment, and the Kitchenaid mixer can be fitted with a sausage maker.Feed the sausage skin onto the sausage extruder and tie a knot in the end. Using the largest diameter mincing blade grind the rice/pork, and using the sausage attachment fill the sausage skin, twisting into 10 cm links until the mixture is finished and then knot it.This last bit is difficult to explain without using diagrams or photographs. At a later date I will try and post some.
If using fresh, store in the refrigerator overnight, before grilling. If fermenting the sausage hang for three to five days in a cool dry place, placing a tray underneath, as the sausage will weep. The longer you leave the sausage the more sour it becomes. Check the sausages after two or three days to see if they have reached the desired level of sourness.The sausages will keep for two days in the refrigerator. These sausages are best grilled on a charcoal barbecue.
In Thailand usually this sausage is served with chillies, slices of ginger and coriander leaves, and using a wedge of cabbage leaf to make it a parcel, and popped in the mouth.What an explosion of flavours and textures!
Ingredients
500 g pork belly, with skin removed but the fat retained, minced as finely as you can using a knife.
300 g cooked rice
100 g garlic chopped finely
5 coriander root scraped clean, chopped finely
2 tablespoons salt
One to two tablespoons fish sauce
2 metre sausage casing, washed clean under cold water
Method
In a mortar and pestle if you have one pound the garlic and coriander roots with the salt to a paste, or combine in a food processor. Add the rice to the paste and pound/combine. If using a food processor be careful not to over mix as this can cause the rice mixture to knot, which can make it difficult to mix in with the pork mixture. In bowl mix the pork and rice mixture together making sure it is well incorporated. At this stage add one tablespoon fish sauce and mix little further. Take a small ball from the mixture and fry it in a saucepan to check the seasoning. At this stage the mixture can be made into small patties and cooked as such.
I use a manual meat grinder with a sausage attachment.Most electric meat mincers have a sausage attachment, and the Kitchenaid mixer can be fitted with a sausage maker.Feed the sausage skin onto the sausage extruder and tie a knot in the end. Using the largest diameter mincing blade grind the rice/pork, and using the sausage attachment fill the sausage skin, twisting into 10 cm links until the mixture is finished and then knot it.This last bit is difficult to explain without using diagrams or photographs. At a later date I will try and post some.
If using fresh, store in the refrigerator overnight, before grilling. If fermenting the sausage hang for three to five days in a cool dry place, placing a tray underneath, as the sausage will weep. The longer you leave the sausage the more sour it becomes. Check the sausages after two or three days to see if they have reached the desired level of sourness.The sausages will keep for two days in the refrigerator. These sausages are best grilled on a charcoal barbecue.
In Thailand usually this sausage is served with chillies, slices of ginger and coriander leaves, and using a wedge of cabbage leaf to make it a parcel, and popped in the mouth.What an explosion of flavours and textures!
Comments
Post a Comment