Channel: Just Eat Life

Category: Howto & Style

Description: We're so excited to make these again and again...again. (RECIPE BELOW) Stay tuned for the last episode of Hello THAILAND! Ep 1: Thai BBQ Hot Pot Storytime Mukbang youtu.be/e_vXoCU7A5o Ep 2: Bamee Goong (Thai Dry Egg Noodles with Prawn) youtu.be/idH1GViccmc INGREDIENTS: 2 ½ lbs (1kg 134g) pork belly or shoulder (minced or ground) 300 grams cooked sticky rice or jasmine rice 80 grams garlic, peeled 22 grams kosher salt Hog casing, cleaned according to package instructions 150 grams Vermicelli noodles, cooked and drained (optional) Garnishes: Ginger Chili Cabbage Cilantro Beer STEPS: 1. In a mortar and pestle or food processor, pound garlic and salt together to create a paste. 2. Mix the garlic salt paste with the cooked rice. Then combine everything with the pork. Optional: if adding vermicelli noodles, now is the time to add it. 3. Using a funnel or sausage stuffer, slip the casing onto the end of the funnel or stuffing tube, leaving a 5-inch tail off the end to tie up later. 4. Push all the sausage mixture through the casing. Starting at one end, remove any air from the casing and tie two knots to secure the filling. At every 1-inch below the knotted end, squeeze and twist the sausage to form round links. Tie two knots at the end of the casing. 5. Hang them in a warm, dry spot (about 68°F-70°F) for about 2-4 days, depending on how sour you want them to taste. You can cut off and cook an individual link to taste test for your preferred amount of fermentation. 6.When the sausages are ready, cook them in a pan or grill until browned. Serve with garnishes and an ice cold beer! Say hi on social! instagram.com/justeatlife instagram.com/jeneatslife instagram.com/donebyleonardo facebook.com/justeatlife twitter.com/justeatlife Join our Spotify community! open.spotify.com/user/6mg93q60z9z7ipm3zcaeo0udp?si=SPlx6wtlRtaS07eBJrWmgQ Music courtesy of Audio Network