makes
6
prep
2 hours
cook
30 minutes
difficulty
Mid
makes
6
serves
preparation
2
hours
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 2kg minced pork shoulder
- 5 shallots, finely diced
- 4 stalks lemongrass, white part only, finely chopped
- 2 chillies, diced, remove the chillis if you want them milder in spice
- 10 makrut lime leaves, spines removed, chiffonade
- 1 tbsp fish sauce
- generous pinch of salt
- 2 meters sausage casing
Dipping sauce
- reserved tops of lemongrass, finely diced
- 1 shallot, diced
- 2 limes, juiced
- 2 tbsp fish sauce
- 3 makrut lime leaves, thinly sliced
- 1 chilli, finely sliced
- 1 tbsp sugar
To serve
- lettuce
- fresh herbs such as coriander, Vietnamese mint
Instructions
1. Prepare the casing as per packaging instructions.
2. In a large bowl, combine all ingredients and use your hands to mix well, make sure all of the ingredients are distributed through the pork.
2. Stuff sausage into the casing by hand using the spout of a plastic bottle. Or you can use any gadget that you may have to stuff sausages.
3. Work the sausage filling away from the area you want to twist into links. Then gently twist the sausage into links at desired length. You can loop the casing to form a knot to close .
4. Grill over a medium heat or bake in the oven at 200C for approximately 30 minutes or until cooked through. Occasionally brush the sausage with vegetable oil, you could use a stalk of lemongrass for extra flavour.
5. While the sausage is cooking make the dipping sauce by combining all of the ingredients in a bowl, use a whisk to combine. Taste the sauce and ensure it's balanced, adjust if needed.
6. Once the sausage has cooked through, slice it diagonally into bite sized pieces. Serve with the dipping sauce and a plate of fresh herbs and lettuce.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
