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วัตถุดิบ(สำหรับ 2 sausages (approx. 120g per serving) with fresh vegetables)

• 250g Lean ground pork (หมูบด)
• 1/2 cup Cooked sticky rice (ข้าวเหนียว)
• 2 cloves Garlic (minced)
• 1 tsp Salt
• 1/2 tsp Ground white pepper
• 1/2 tsp Sugar
• 2 feet Sausage casings (Cleaned natural pork casings)
• 1 cup Shredded cabbage (for serving)
• 4 slices Fresh ginger (for serving)
• 4 Bird's eye chilies (optional, for serving) - ไม่จำเป็น

วิธีทำ

1. 1

   In a large bowl, combine lean ground pork, cooked sticky rice, minced garlic, salt, white pepper, and sugar. Mix thoroughly to ensure the rice and seasonings are evenly distributed.

   5 minutes

   Mix with your hands for best results, but wear gloves to keep things hygienic.

2. 2

   Rinse the sausage casings under running water, then soak them in warm water for a few minutes to make them more pliable.

   5 minutes

   Check for holes in the casings to prevent splitting during stuffing.

3. 3

   Carefully stuff the pork and rice mixture into the casings, twisting every 4 inches to form individual sausages. Tie off the ends securely.

   5 minutes

   Do not overfill casings to avoid bursting during fermentation or grilling.

4. 4

   Place the sausages on a wire rack over a tray and loosely cover with a clean kitchen towel. Allow them to ferment at room temperature for 24 hours (in a cool, well-ventilated area).

   24 hours

   Fermentation adds the signature tang—do not skip this step! In warm climates, ferment for only 16-18 hours.