Thai Spicy Sausage
Submitted by hattie
Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.
YIELD
10 servingsPREP
40 minCOOK
30 minREADY
1 hrsIf you’ve ever wondered what gives Thai sausage that unmistakable kick, here’s your answer: red curry paste mixed right into the meat.
Ground pork gets blended with lemongrass, crushed coriander seeds, coriander root, fish sauce, and scallions for a filling that’s aromatic, spicy, and deeply savory.
Stuff it into natural casings, tie into links, and grill until the outside chars and the juices run clear.
Serve hot alongside sticky rice and you’ve got a meal that’ll transport you straight to a Bangkok grill cart.
Pro Tips
- Pinhole both sides of each link before grilling to let steam escape and prevent the casings from bursting
- Grill over medium heat, not high; you want the filling cooked through before the outside burns
- Mix the pork and seasoning by hand until the mixture feels tacky and cohesive so the sausage holds together when sliced
- These make a killer appetizer sliced into coins and served with a sweet chili dipping sauce
Ingredients
Directions
Mix all ingredients in a large bowl, set aside.
Fill pork mixture into casing using a teaspoon.
Close ends tie every 5 inch along the filled casing.
Before grilling, make a small pinhole on either side of the sausage.
This is to ensure that the sausage doesn’t burst when being cooked.
Grill on the barbecue grill outside on in an oven broiler.
Cook until brown and juicy.
Serve hot with cooked sticky rice or warm cooked rice.
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