Isan-style Grilled Pork Sausage

Ingredients

• 2 lb pork shoulder
• ½ lb pork fatback
• ½ cup cooked jasmine rice
• 6 cloves garlic
• 3 tbsp fish sauce
• 1 package pork sausage casings
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Cut the 2 lb pork shoulder and 0.5 lb fatback into 1-inch chunks. Freeze for 30 minutes until firm but not frozen solid.

2. 2

   In a food processor, pulse the chilled pork and fatback until coarsely ground, about 10 pulses. Transfer to a large bowl.

3. 3

   Mash the 0.5 cup cooked rice, 6 garlic cloves, 1 tsp salt, and 1 tsp black pepper into a paste using a mortar and pestle or the side of a knife. Stir into the pork along with 3 tbsp fish sauce.

4. 4

   Mix the sausage mixture with your hands for 2 minutes until sticky and well combined. Cover and refrigerate for 2 hours to let the flavors meld.

5. 5

   Rinse the sausage casings in cold water and soak for 30 minutes. Slide one casing onto a sausage stuffer or piping bag fitted with a large nozzle.

6. 6

   Stuff the pork mixture into the casing, twisting into 4-inch links. Prick each link with a toothpick to release air bubbles.

7. 7

   Hang the sausages in a cool, dry place (or refrigerate uncovered) for 12-24 hours to develop a slight tang and dry the casings.

8. 8

   Preheat a grill to medium-high. Grill the sausages, turning every 3 minutes, until charred and cooked through (internal temperature 160°F), about 15-20 minutes total.

9. 9

   Rest the sausages for 5 minutes before slicing. Serve with sticky rice and fresh vegetables if desired.

Tools you’ll need

• food processor
• sausage stuffer or piping bag
• grill
• large bowl
• toothpicks

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