Back to 8 servings 2 lb ground pork, fattier cut, about 20-30% fat 0.5 lb pork fat or pork belly, finely chopped 3 tbsp Thai red curry paste, homemade preferred; store-bought works 1.5 tbsp fish sauce, plus more to taste 1 tbsp fresh cilantro, chopped, stems included 1 tbsp scallions, minced 1 tbsp fresh lemongrass, minced, tender part only 4 kaffir lime leaves, finely julienned, then minced; center stem removed 1 tbsp galangal, minced; ginger is not a substitute 1 tbsp fresh turmeric, finely chopped, or 2 tsp ground turmeric 2 tbsp garlic, minced 2 tbsp shallot, minced 1 tsp white sugar 1 tsp chili powder, adjust to taste natural pork casings, soaked and rinsed; or shape into patties
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1 Step 1: Soak and rinse the pork casings well, running water through them inside and out, until soft and pliable.2 Step 2: Grind the lemongrass, kaffir lime leaves, galangal, turmeric, shallot and garlic in a mortar and pestle or food processor until finely mixed.3 Step 3: Combine the ground pork, chopped pork fat, herb mixture and red curry paste in a large bowl, then add the fish sauce, sugar and chili powder.4 Step 4: Knead by hand until the mixture is evenly combined, then add the cilantro, scallions and julienned lime leaves and mix just until distributed. Fry a small test piece and add more fish sauce or chili if needed.5 Step 5: Refrigerate the mixture at least 1 hour, or up to overnight, so the flavors meld.6 Step 6: Attach the casing to a sausage stuffer or funnel and fill without overstuffing, letting the meat fill about 5 to 6 inches at a time. Tie a knot at the end, then twist or tie off links every 5 to 6 inches.7 Step 7: Pat the sausages dry and refrigerate uncovered on a tray for a few hours or overnight to firm up. Poke any air bubbles with a toothpick.8 Step 8: Grill over low heat, turning every few minutes and poking holes to release steam, for 20 to 35 minutes until golden brown on all sides and cooked through. The inside should be opaque with no pink, reaching 160°F (71°C) for ground pork.9 Step 9: Rest the sausages for 5 minutes, then slice on an angle and serve.getsaucepan.com/r/2573643c-31f9-57b5-aad8-9e184772d285
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