Red Curry Sausage with Pork Recipe
The Red Curry Sausage with Pork Recipe offers a flavorful Cambodian dish made from ground pork, red curry paste, and a variety of aromatic ingredients. Notably, this recipe requires a bit more time to prepare, emphasizing the need for patience to achieve the desired flavors and textures.
To start, ground pork with 25% fat is combined with ingredients such as kaffir lime leaves, lemongrass, chopped galangal, red curry paste, cilantro, turmeric, sugar, and thin soy sauce or fish sauce. This diverse blend of ingredients contributes to the bold and authentic Cambodian flavors of the dish.
The next step involves the preparation of the sausage mixture and the stuffing of pork casings. This can be done using a food processor or mortar and pestle to create a paste from the lemongrass and galangal, combining it with the other ingredients. The sausage mixture is then stuffed into the soaked, washed, and cleaned pork casings. For those without a Kitchen Aid for meat chopping and stuffing, a funnel can be used to force the mixture into the casing, tying one end with a string.
The final cooking process involves grilling or pan-frying the sausages until they are fully cooked. The result is a delicious Cambodian dish that can be served with steam rice or sticky rice, along with any Thai vegetable salad of your choice. The Red Curry Sausage with Pork Recipe provides a unique and flavorful twist on sausage preparation, showcasing the rich and aromatic elements of Cambodian cuisine.
|1 lb of ground pork with 25% fat with it. Sausage needs lot of fat.|
|25 feet of pork casing (soak wash clean)|
|5 kaffir lime leaves, finely chopped|
|1/2 cup of lemongrass chopped|
|2 tablespoon of chopped galangal|
|2 tablespoon of red curry paste|
|1/2 cup of cilantro chopped|
|1 tablespoon of turmeric|
|2 tablespoon of sugar|
|3 tablespoon of thin soy sauce or fish sauce|
Directions to make Red Curry Sausage with Pork Recipe
- In a food processor or mortar and pestle pound or mix lemongrass, galangal to paste
- Combine all the ingredients together. Set aside
- To stuff the sausage mixture into casing
- Use Kitchen Aid for meat chopping and stuffing. If you don’t have one uses a funnel to force the mixture into casing by tie one end of casing with string.
Grill your sausage like any sausage or pan fry will be ok. Serve with steam rice or sticky rice and any Thai vegetables salad.
Thank you and enjoy it
Related Recipe: Khmer Beef Salad Recipe
Serving Size: 1
Calories Per Serving: 949