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Рецепт Isan Style Sausages (Thai Hamburgers) (Sai Grog Tod)
by Global Cookbook

Isan Style Sausages (Thai Hamburgers) (Sai Grog Tod)
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Ингредиенты

  • 1 lb chopped pork
  • 1/4 c. chopped garlic
  • 1/2 c. steamed sticky rice
  • 1 tsp freshly-grnd black pepper
  • 1 tsp salt
  • 1 tsp MSG (optional)
  • 1/4 c. lime juice
  • 2 Tbsp. fish sauce Sausages (see above)
  • 1/4 c. roasted peanuts
  • 1/4 c. very thinly-sliced ginger
  • 1/4 c. very thinly-sliced shallots
  • 1/4 c. bruised/ very thinly-sliced lemon grass
  • 1/4 c. julienned Thai chile peppers

Инструкции

  1. For the Sausages: Combine the ingredients and place in a covered dish in a cold place overnight.
  2. Stuff your sausage casings, or possibly form patties or possibly meat balls from the mix. Steam for 30 min.
  3. For the Sausage Meal: Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or possibly other metal cover to trap smoke, and cook, turning occasionally, for 5 to 6 min (till cooked to a golden). If you have formed sausages, they should be sliced on the diagonal into quarter-inch thick slices.
  4. Arrange on a platter with the accompaniments. Try serving with Sriracha Thai chili sauce and/or possibly satay sauce.
  5. If you've made patties of the sausage meat, then serve as "Thai hamburgers" and add in your favorite relish.
  6. Comments: This is the local isan (Northeaster Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them which way.
  7. Thai sausages use rice as the filler/binder to extend the meat.