THAI SAUSAGE - Home made sausage - How To make sausage

THAI SAUSAGE RECIPE - Want to try some completely different sausage flavors? Give this thai version a try. You will not be disappointed that's for sure! Jan Dirk Zonnenberg did an excellent job!
Expert level: I am ready for the next level of barbecue
Total cooking time: 1 hours 20 minutes
Preparation time 0 hours 50 minutes
Cooking time 0 hours 30 minutes
Ingredients:
Kaffire lime leaves - 6 pieces
Lemon grass - 6 stalks
Galanga (laos) - 2 tablespoons
Kurkuma - 1 tablespoon
Shallot - 2 pieces
Garlic clove - 1 cloves
Red curry paste - 2 tablespoons
Fish sauce - 1 tablespoon
Light soy sauce - 3 tablespoons
Madam janet pepper - 1 piece
Sugar - 2 teaspoons
Pork minced meat - 800 gram
Pork belly - 150 gram
Suggested tools US:
Sausage stuffer -
Sausage casing -
Meat grinder -
Red curry paste -
Planning & Schedule:
01h20m - Start up your barbecue or smoker and set it to smoke at 140 degrees Celsius or 280 degrees Fahrenheit
01h10m - Coarse chop the sausage spices and grind them fine in a blender
01h00m - Mix the spices with minced meat
00h55m - Stuff your sausage
00h40m - Twist and ty the sausage
0h30m - Smoke the sausage ..the are done when then reach a core temperature of 65 degrees Celsius or 150 Fahrenheit
00h05m - Let them rest for 5 minutes before slicing
00h00m - Enjoy your prime rib
Find out more about Jan Dirk Zonnenberg - Master Enjoyer
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