While living with Supatai and family in Brooklyn, NY for quite some time, I have learned a lot eating Thai food. Supatai might not agree with me, I got to visit the Thai restaurant quite often for lunch learning to eat Thai food. After returning from NYC and Brooklyn I was so eager to share my new found cuisine which my husband had enjoyed many years while present and past traveling to South and Southeast Asian countries. So there are no surprise to him but he was happy that he can has home cooked Thai food which is difficult to find in Arkansas. Frankly speaking, this dish is easy to make them. So, just like me and give it a try.
Pork casing (optional)
11oz lean ground pork
1½ tablespoons store-ready red curry paste
2½ teaspoons salt
8 cloves garlic, peeled
3oz fresh lemongrass, cut into 2” pieces, remove the tops and ends
8 pieces whole Kaffir leaves
3oz galangal, chopped into a couple of pieces
8 pieces cilantro roots
½ tablespoon water
Place the garlic, lemongrass, Kaffir leaves, galangal and cilantro roots in a food processor and blend together.
In a mixing bowl with ground pork, red curry paste, salt and add the lemongrass mixture. With your hands or a large fork and mixed together until well blended. Cover and set aside to marinate for 1-2 hours.
Mix once again and then transfer into a piping bag with a head and pipe into the pork casing. If you want the sausage to be skinless, simply place onto a saran (plastic wrap) and rolled into a long sausage. Transfer to the refrigerator to chill until use.
Heat a frying pan with some canola/vegetable/corn/olive oil over medium-high heat, and place the sausage to pan-fry. Drain and cut/slice to your preference size. Serve with rice or eat them plainly. Serve them with some sweet and sour sauce, sweet sauce, Hoisin sauce or plum sauce.