Grilled Vietnamese Sausage

[pe7e]

Anyone have a recipe for Grilled Vietnamese Sausage or similar, it would help if the ingredients were available in the West

[Old Hippie]

I posted a recipe for Issaarn style sausage, and maybe Chaing mai style. try a search, if no result, I will try to repost it soon.

 

Just found them...not sure this is what you want, but maybe close...

 

15/06/2005 09:22 - Post#413273

In response to Old Hippie - Cook Book Idea

 

à¹?สà¹?à¸Âรอà¸Âอีสาà¸?=Sai Grog Issarn

 

Filling:

 

1 lb(500grams) ground/minced pork

1/4 cup chopped garlic cloves

1/2 cup steamed sticky rice

1 teaspoon white pepper

1 teaspoon salt

1/4 cup (2 fl oz/60ml) lime juice

2 tablespoons fish sauce (nam pla)

 

Enough sausage casings to get filled.

 

Combine all ingredients thorughly. fill the sausage casings allow to rest over night. next day, steam the sausage for 30 minutes. or hang out to dry in the sun. Fry the sausage or broil/grill before using.

 

I made this many times, tough to get right if you are inexperienced at stuffing sausages...er ah...you know what I mean...don't over stuff them, or they explode when you steam them.

 

 

 

�ส�อั�ว=Sai Oua, Chaing Mai style sausage

 

1 pound (500grams) Ground minced pork

1 teaspoon salt

1/4 cup minced garlic

1/4 cup chopped/minced cilantro

1/4 teaspoon canned pepper corns

1/4 cup (60ml/2oz) lime juice

1 tablespoon chopped lemongrass

1/2 teaspoon galangal powder

1 tablespoon chopped shallot

1 tablespoon shrimp paste

1 teaspoon finely chopped green Thai chili pepper

1 sausage casing

 

Combine the pork,with the other ingredients

stuff the casing...leave a little loose...tie thye sausage into 4 in (10cm) pieces...leave in the fridge over night...

the sausages can be fried or broiled for 4-5 minutes per side until done.serve with sticky rice

 

Aswith the above recipe, leave them to set over night...allowing the flaovrs to blend.

[Shibuya]

Sai Grog Issarn would be a million times better if they had some minced Chilli in with the mix.

 

I always tell this to Issarn sausage seller's in Bangkok, not that they seem interested, unsurprisingly enough