Continuing with the sausage theme, this sausage is pork, with noodle as the meat stretcher and mushroom as the flavouring. This sausage really needs a helping of fat to blend it, hence the addition of pork back fat.

Lamb is hardly eaten in Thailand, we think it has a strong smell and so it's only sold in the larger supermarkets, usually for westerners. When we do eat it, you'll find it disguised in other foods, and that is what I've done for this sausage. The meat for this sausage is lamb, the meat stretcher is carrot and kaffir & red curry is the strong flavouring.

A stronger sausage, similar to Side Gorg Isan, but with the added kick of old fish paste. This is something of an acquired taste, unless you are use to old fish sauce, try the sour or plain version of this sausage first.

Ingredients
150 gms Pork Mince
100 gms Sticky Rice ( Steamed )
50 gms Galangal
50 gms Lemon Grass
5 Garlic Cloves
3 Coriander Roots
5 Chillies
4 Kaffir Leaves
2 Tablespoons Old Fish Chilli Paste
1/2 Teaspoon White Pepper

Preparation
1. Blend the galangal, lemon grass garlic, chillies, coriander root, and kaffir leaves together.
2. If the cooked sticky is too hard, soak it in water for 5 minutes.
3. Add all the remaining ingredients.
4. Pipe into the sausage skin.

This sausage is one of the more popular sausage recipes in Thailand. It is a slightly sweet dried pork sausage. The drying is the most difficult part, I wrap it lengthwise in greaseproof paper and leave it to dry on the hot stone on my window ledge, the paper keeps the flies off it. However you can also dry it in an oven at 80 degrees celsius for 3-4 hours until it has shrunk and firmed up.
In the photograph you can see my sausage in the center, and top right is a commercial brand. This sausage isn't cooked yet, it needs further cooking to complete it.

This is also called Sour Isan Sausage ( Nam Side Gorg ) , because it's left a few days to sour in the fridge, but that stage is optional! The sausage is a pork sausage, padded with sticky rice. The sticky rice needs to be soft, to get a softer consistency you can soak the pre-steamed rice in water for 5 minutes.

Over the next few weeks I'm going to be making lots of sausages, a typical Thai sausage is part meat, part rice or noodles and strong flavourings like chillies and garlic and we have many types. It doesn't take a lot of equipment to make sausages, I use a baking syringe with a long nozzle, as I don't have a sausage maker.
This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring.

And yet another on the sausage theme. This sausage is a red curried pork sausage typical of North Thailand (Chang Mai etc.), and eaten as a snack.