If you like South East Asian flavours, then you are going to love Thai sausages! I used to have them quite frequently on my dive trips to Thailand and was determined to one day make my own. I love making my own sausages for 2 reasons, firstly, so I know what’s going in there and secondly, as I don’t eat pork, I am fairly restricted when it comes to variety.
You can use any meat you like, my personal favourite for this is chicken and the binding agent is actually Thai sticky rice which adds an altogether different dimension to the sausage as we know it.
I have a sausage making machine but only bring it out for for parties, in other words, upwards of 20. Anything less, I came up with a simple method before I received the machine from my in laws as a Christmas present (oh, I love kitchen gifts as much as I love bottles of YSL’s Opium!) Essentially, if you don’t own a sausage machine and I know many won’t, a piping bag will do the job very nicely, thank you! Disposable is best, no need to worry when you need one for icing another time!
Ideally, you want to prepare the filling at least 2 hours ahead, to let the flavours develop, overnight is even better. You could let the filling rest before making the sausages or fill the casings, then let everything rest. Now, if you prefer, you can always make patties or kebabs instead.
We use shop bought Thai curry paste here, so get a good quality type. If you can’t get hold of galangal and/or lemongrass, don’t fret, your curry paste already has them in small quantities, just ignore them. Don’t be tempted to up the ginger fir the galangal; they are 2 different TYPES of ingredients, with different aromas and flavours.
How do you serve Thai sausages? Just as you would your regular ones. Fantastic as part of a full English breakfast, or any other type of breakfast for that matter. But also great to cook with.
For more Thai recipes and inspirations, check out the Thai Page.
You might also fancy the following sausage recipes:
- 200 g (7 oz) meat of your choice
- 100 g (3.5oz) cooked Thai sticky rice
- 3 cloves garlic
- 2 cm (1″) ginger
- 2 cm (1″) galangal (ignore if unavailable)
- 2 stalks lemongrass
- 2 spring onions, green and white parts separated
- lime leaves, central vein removed
- 1 tsp red Thai curry paste, shop bought
- 2 tsp fish sauce
- sausage skin
- Soak the sausage casing in warm water while you get everything else ready.
- Pound/Chop finely, garlic, ginger, galangal, lemongrass, lime leaves and white part of the spring onions.
- Slice the green part of the spring onions into thin rounds.
- Now, mix everything up in a large bowl thoroughly and let rest as discussed above.
- When you’re ready, get a piping bag, snip the end off, about an inch from the end and fill the bag with the sausage meat.
- To make the sausages, slip the casing over the cut end of the piping bag and keep pulling the casing over as much as you can, gathering it back, concertina style.
- Leave about 6 inches of the casing hanging, to allow you to tie it up at the end.
- Start filling the casing with the sausage meat (yes, yes, it looks exactly like what’s in your mind right now!).
- Keep filling, topping up the piping bag as you go along.
- Cut of the extra casing and tie off both ends.
- Twist the whole length into portions about 4-6 inches long, making links.
- At this stage, sausages are usually hung up and pricked with a sterile toothpick or something similar. I don’t bother with the hanging up bit but I do prick the sausage skins.
- Find air bubbles and prick them as you go along.
- Cook them as you would regular sausages. Barbecue, grill or fry them.
- Heat a frying pan or griddle on medium heat. Add a tiny amount of oil if you want although I don’t bother.
- Separate the sausages by cutting the links.
- Add the sausages to the pan, don’t overcrowd them, and fry them for 12-15 minutes, giving them about a minute or two all over. I just tend to roll them around every couple of minutes.
Total time doesn’t include resting time.