Fermented goat sausage Northern Thai style.

[SPEEDY]

Not that Thai eat goat or would use the herbs I do but their bloody delicious and my new favourite.

This will be a long one.

Start by boning out you meat, this works with pork, venison, goat or lamb but I would not recommend poultry.

[image]https://i.postimg.cc/tTLrQk8k/IMG-20210922-110517.jpg[/image]

Cube your meat and mince it roughly, can be done with a grinder but I prefer the old method myself at least with small batches.

[image]https://i.postimg.cc/FKwb7RGs/IMG-20210922-205323.jpg[/image]

Add one whole garlic per 1.5kg (about 3.5lbs)

[image]https://i.postimg.cc/vBd1J639/IMG-20210922-205422.jpg[/image]

Add your spices to taste, for this I used 1 Tbs of lamb mint seasoning.

[image]https://i.postimg.cc/FsKfXvgP/IMG-20210922-205521.jpg[/image]

Add 1 Tbs of salt per kg (about 1 Tbs per 2lb)
Mince all together.

[image]https://i.postimg.cc/B66WQmYG/IMG-20210922-205613.jpg[/image]

Now the important bit, soak 1/4 of sticky rice/gluttonous rice overnight, cook, cool and soak in cold water for 15min, drain and add to mince mix.

[image]https://i.postimg.cc/tgmbP0Vg/IMG-20210922-205741.jpg[/image]

Mix together in a bowl.

[image]https://i.postimg.cc/3rGhycrK/IMG-20210922-205822.jpg[/image]

Now divide into balls about the size of an egg and place on cling wrap, fold wrap over and press out any air and roll.

[image]https://i.postimg.cc/XvhMqwTG/IMG-20210922-115135.jpg[/image]

Then fold the ends over and twist into little sausages, alternatively you can roll them into one long sausage.
Another way to to just press them into sausage skins, I will probably do that next, but still wrap the sausages in plastic wrap air tight.

[image]https://i.postimg.cc/RhLb7fbT/IMG-20210922-210012.jpg[/image]

Now let them sit on the kitchen counter for 3 days, they will be smelling really nice and spicy by then.
You would expect an off smell but it's more like a salami.
Then you can refrigerate or freeze.
I'm actually going to try smoke some to preserve them that way.

[SPEEDY]

Now for the good bit, cook them up like any other sausage or boil them. (this is actually a small fry pan, not massive sausages.)



And then enjoy.

[secondtry]

[SPEEDY]

I will fix the pictures up

[deerhunter338mag]

That looks delish.

[canalrifle]

Thanks for sharing.