Appon's Thai Food Recipes

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Pork Noodle & Mushroom Sausages ( Sie Grawk Woonsen Hed Hom )


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.

175 gms Mushrooms (Shitake and Bleckfung/Rat Ear)
200 gms Glass Noodles
25 gms Galangal
10 gms Kaffir Leaves
25 gms Lemon Grass
100 gms Pork Fat (Finely Chopped)
350 gms Pork Mince
10 Garlic Cloves
4 Coriander Roots
1 Teaspoon Black Pepper
1 Tablespoon Salt

1. Rinse the sausage skins, mine came packed in salt, they needed extensive rinsing.
2. Soak the glass noodles and mushrooms in water for 6-8 hours.
3. Blend the galangal, lemon grass, kaffir leaves, garlic, coriander root and pork fat together in a blender.
4. Mix all the ingredients together. A food mixer is a good idea at this point, you want a well blended mix.
5. Pipe into the sausage skin.

Remember that you can taste and adjust the filling, by cooking a spoonful in the microwave and tasting it.

Comments (3)


hi appon,
i'd like to know where to buy the casing for the sausage. i don't know where you are located, but i live in the US. would you happen to know with the info?

Small butchers are really the best choice, where ever they sell their own sausages, even if they don't display the skins, they usually have them around the back.

You can find them in Yellow pages,


You can buy sausage casings from


thank Appon & Sean! i'll go look it up then.

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This page contains a single entry from the blog posted on February 6, 2007 11:41 AM.

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