Sai Krog Muu

Pork Sausage, Cabbage, Tamarind-Chile Sauce, Cucumber, Green Beans

Chef Curtis Rhodes of Lil' Laos | Miami
Yield: 8 to 10 sausages

Adapted by StarChefs | Month Year

INGREDIENTS:

Pork Sausage:
1 pound ground pork shoulder
2 pounds ground pork belly
2 tablespoons makrut lime leaves
½ cup chopped dill
½ cup chopped cilantro
½ cup chopped scallions
2 to 3 chopped fresh bird's eye chiles
1 tablespoon chopped galangal
½ cup chopped garlic2 cups chopped shallots
½ cup fish sauce
1 to 2 cups sweet rice, soaked for 2 to 3 days, then drained
Sausage casing

To Assemble and Serve:
Shredded cabbage
Tamarind-chile sauce
Sliced cucumbers
Green beans

METHOD:

For the Pork Sausage:
Using a meat grinder, grind pork shoulder and pork belly together. Transfer pork mixture to a mixing bowl, add herbs, chiles, galangal, garlic, shallots, and fish sauce; combine. Pass the entire mixture through a meat grinder at least 2 more times. Stir in sweet rice. Grind through the casing, stuffing the mixture into a sausage. 

To Assemble and Serve:
Lightly sear sausage on a hot pan and finish in the oven at 525°F. Slice and serve on a bed of cabbage with a side of tamarind-chile sauce, cucumbers, and green beans.

---