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Northern Thai/ Lao Rice and Pork Sausage

Posted By: Joe Ames
Date: Wednesday, May 10, 2000 at 7:14 p.m.

Thanks to Doug Morton

The recipe follows. If you are at all squeamish about leaving ucooked
meat unrefrigerated, this makes a fine sausage without the fermento.
My advice is to make up a batch, link them, and then put it in the
fridge with the exception of two links left out. Put those in a CLEAN
plastic bag and evacuate the air leave out for 12 hours and then cook
one to see how it tastes. After another 12 hours, cook the second one
and see if it is better. Then you can pull the batch out and age it for
the time you think is right. Again, if you are at all squeamish about
leaving uncooked meat unrefrigerated, by all means enjoy it fresh

Saigkawk Na'am
Northern Thai/ Lao Rice and Pork Sausage

6 lb. / 2.45 Kg. Coarse ground Pork Butt (3:1 lean/fat)
2 lb. / 900 gr. cooked Jasmine or glutinous rice
3.5 oz./100 gr. fresh garlic cloves
2.5 oz. / 70 gr. kosher salt
big pinch / 1 gr. sodium nitrate

Grind the chilled pork butt with a 3/8 or 1/2" plate (depending on your
texture preference). Pound the garlic to a paste in a mortar and pestle.
Combine salt with powdered sodium nitrate and sprinkle over the ground
pork. Add garlic and chilled cooked rice and fold together until
homogeneous. Stuff into 35-38 mm hog casings and make palm width links.

Curing: This is an indigenous sour sausage made in Bronze Age (and I'm
being generous here) conditions. In-country this is cured in an
earthenware crock secure with a weighted top if there are no plastic
bags to be found. It is left to ferment for 1-2 days at normal tropical
temperatures. Here in civilization, you can double bag the batch in
clean shopping bags, or in a tub sealed with plastic wrap. Leave it at
room temperature for 12 hrs to 1 day or, if you're squeamish, under
refrigeration for 1-2 weeks until it develops a tangy, sour taste not
too unlike Lebanon Bologna. Prepare by grilling, broiling, or baking
uncut links in a coil, or to be really authentic and food stall ready,
grill separated links individually on bamboo skewers. Enjoy with sliced
raw cabbage, sliced fresh ginger root, and a very cold bottle of Asian beer.

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