How to Make Easy Weeknight Thai Sausage

Ingredients

• 2 medium shallots, unpeeled
• 1 head of garlic, unpeeled
• 4-6 red or green fresh Thai chiles, depending on spice preference
• 2-3 Tbsp. (to taste) fresh lime juice
• 1 Tbsp. finely chopped cilantro stems and leaves
• 1-2 Tbsp. (to taste) fish sauce
• 1-2 tsp. (to taste) sugar
• 3 kaffir lime leaves, finely chopped
• 1 shallot, minced
• 2 tsp minced garlic
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp to 1/4 cup Thai red curry paste, (depending on spicy preference)
• 2 tsp sugar
• 3 tbsp cilantro stems and leaves, minced
• 1.5 lb ground pork, turkey or chicken

Steps

1. 1

   Broil the shallots, garlic and Thai chilis on a baking sheet for 6-10 minutes, or until blackened in spots. Or if you have a gas stove I’m jealous of you because you can just char them over your burner.

2. 2

   Peel the garlic, pepper and shallots, and coarsely chop. Add garlic, shallots and peppers to a stone mortar and pestle or food processor and pound or process until a smooth-ish paste.

3. 3

   Add the lime juice, cilantro, fish sauce and sugar to taste.

4. 4

   Thai Sausage

5. 5

   Mix all ingredients together in a large bowl.

6. 6

   Take about 2 tbsp. of mixture to form into a patty.

7. 7

   Warm a few tablespoons of cooking oil of choice over medium high heat. Fry the Thai sausage patties until crispy on the outside and cooked to 165 degrees inside.

8. 8

   Serve with the dipping sauce, cabbage, or steamed veggies or choice and Thai sticky rice or jasmine rice.