THAI SAUSAGE---another off the to-do list

Discussion in 'Sausage' started by chef willie, Jan 29, 2015.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Have had my eye on doing this for some time now. Scored a butt reduced to a manageable price so off we went. The amount of garlic in this I thought was over the top but I think the lime juice balanced it out. I forgot to add the NFDM binder in my haste but this was a very wet blob and the added rice did not soak up as much as I thought it would. Regardless, not bad but not 'great' IMO either. Thai links in vids I've seen are much smaller, skewered and cooked fresh over coals. I poached after an overnight rest so the added cure did it's thing and grilled off one in a fry pan to taste test. Not sure if I will ever make again with so many other styles yet to do but I got it done & off the list. http://thespicysausage.com/recipes/thaisausage.htm ......Willie






     
    welshrarebit likes this.
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great Willie, no cure?? just a fresh sausage?? Did any of it make it down to the VFW?? 

    DS
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    LOL.....good memory on the VFW....yes, some will be heading there today. Although no cure was mentioned in the recipe I did add it and think I always will in any batch. No harm, no foul in using it and I'll sleep better with it in there.....Willie
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Can't forget about a guy like you that takes care of our vets!! Thank you!! I remember you adding cure to all your sausages just for that purpose just did not know if  this one was going to be different. Thanks Chef

    DS
     
  5. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks great buddy. I need to get on making some fresh sausage. 
     
  6. Willie. It looks very tasty!

    Happy smoken.

    David
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good Willie I have a different Thai sausage recioe that I am planning on making with ground chicken thighs. I might get to that this weekend, we'll see.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks awesome.
     
  9. welshrarebit

    welshrarebit Master of the Pit

    I like the rice in the sausage! Looks great...
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is some guys interpretation of what he thinks a Thai Sausage is, there is no heat or sugar. Thai food is almost always a balance between sweet, sour, salty and hot  That garlic thing is either a misprint, more likely should be 1 1/4 TBS, or that guy REALLY loves garlic! Adding cure would bump the salt and that is A LOT of liquid to add. It has potential and your end product looks good...JJ
     
    Last edited: Jan 29, 2015
  11. bfilipowski

    bfilipowski Fire Starter

    I notice that the pork you have pictured is"improved" with "up to 8% solution". This might account for the rice not soaking up as much as expected. It's also the reason I don't buy pork at Walmart, they don't even sell a pork chop that hasn't been "improved"
     
  12. Good job Chef, looks great, wish I had some

    Gary
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here is why I say " interpretation " this is an authentic classic Thai Sausage. The Golden Mountain Sauce is a fermented sauce, similar to Soy Sauce but with a different more intense flavor, that adds more Salt and Sweetness to the recipe...JJ

    NOTE: Although Authentic, I DO NOT recommend the Thai technique of leaving the sausage at Room Temperature 1-2 days without the addition of Cure #1...JJ

    Thai Esan-Style Sausage, 'Sai Grok'


    Ingredients

    1 lb ground pork
    1/2 cup cooked sticky rice
    1.5 tablespoon fresh garlic, pulverized in a mortar and pestle
    1.5 tablespoon pickled garlic, pulverized in a mortar and pestle
    1/2 tablespoon Thai pepper powder  (do not substitute)
    1/2 tablespoon salt
    1/2 tablespoon Golden Mountain Sauce
    1/2 teaspoon corriander seed powder

    Method


    Put the pork and all other ingredients in a food processor and thoroughly mix. With clean hands, separate the meat into 3 or 4 sections, and wrap each section carefully and tightly with plastic wrap. Follow that with some tin foil for added protection. Set the sausage out at room temperature (not in the fridge) for 1-2 days. Remove from plastic wrap and foil.

    Barbeque the sausage over medium/low heat for about 20 minutes or longer. Note the fragrant aroma, and make sure it's well-cooked. You can fry in oil if barbeque is not available.

    Serve with fresh chile peppers, garlic, pickled ginger, spring onion, cilantro, leaf lettuce, cabbage and other greens you may like.
     
    Last edited: Jan 29, 2015
  14. Chef

    Those look good. I'm not a big rice fan, but I can see how it would add to the sausage.

    Thanks
    Ed
     
  15. Do you like Boudin ?      Has rice in it          The rice in stuff like that is a filler, you won't even taste it

    Gary
     
  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Great looking sausage !
     
  17. 4x15mph

    4x15mph Fire Starter

    Really great looking sausage and a real variety to what you can't find in the store.  

    What is the cure that I saw mentioned?  Is this some kind of preservative?  I ask since I am making sausage tonight and didn't have any plans to put any type of preservative or cure in the sausages.  I plan to eat some this weekend and freeze the rest for later.  Sound ok?  
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cure #1 was used, in this case, by choice. It is Salt, Sodium Nitrite and a pink die. It has some preserving qualities but it's main purpose in Sausage is to kill Clostridium Botulinum, the bacteria that causes Botulism. CB is a tough bug because it can form Spores, impervious cocoons that protect it from salt. It can reactivate at temps below 200, in the center of the sausage because there is no oxygen. The other thing Cure does is give the pink color, causes a change in the meat not from the die that is used to distinguish it from table salt, you see in Ham, Bacon and some smoked sausage like Kielbasa. It is only needed for cool smoking 40 to 200. If smoking at 225 or higher Cure is not needed. Here it was used as extra insurance but was not necessary...JJ
     
    Last edited: Jan 30, 2015
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for showing us another project. I do like all the new ideas!

    Disco
     

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