Craving authentic Thai street food but don't want to break the bank? Then look no further than this irresistible recipe for 5 Baht Grilled Pork Sausages! This iconic Thai snack is surprisingly simple to make at home, offering a delicious and affordable meal perfect for a quick lunch, a satisfying dinner, or even a fun weekend project. Imagine the savory aroma of perfectly grilled pork, infused with fragrant herbs and spices, all for a fraction of the cost of buying them pre-made. You'll be amazed at how easily you can recreate this beloved street food classic.
This recipe unlocks the secrets to achieving that authentic 5 Baht grilled pork sausage taste, guiding you through each step with ease. From preparing the flavorful pork mixture to mastering the perfect grilling technique, we'll ensure you achieve mouthwatering results every time. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions!
Tools Needed
- Meat grinder
- Mortar and pestle (optional)
- Mixing bowl
- Sausage stuffer (optional)
- Vacuum sealer
- Wooden sticks (size 7)
- Gas grill or infrared grill
Ingredients
- Minced pork: 2 kg
- Hard pork fat: 20% of minced pork
- Garlic: 200 grams
- Boiled pork skin: 150 grams
- Sticky rice: 200 grams
- Salt: 4 spoons
- Seasoning powder for pork: 1 heaped spoon
- Sugar: 1 spoon
- Nua powder: 1.5 spoons
- Accord powder: 4-5 grams
- Water
Step-by-Step Instructions
Step 1. Prepare the Pork Mixture
- Grind 2 kg of minced pork and 20% hard pork fat using a meat grinder. You can also use a mortar and pestle to grind 200 grams of garlic if you don’t have a grinder.
- Add 150 grams of boiled and chopped pork skin, 200 grams of washed sticky rice, and the ground garlic to the minced pork.
- Add 4 spoons of salt (taste and adjust as needed), 1 heaped spoon of seasoning powder for pork, 1 spoon of sugar, 1.5 spoons of Nua powder, and 4-5 grams of Accord powder.
- Thoroughly mix all ingredients, kneading well to ensure the mixture is well combined and sticks together. Add more salt if the mixture is too soft.
Step 2. Stuff and Marinate
- Stuff the mixture into sausage casings. The recommended size is 27-30 grams per sausage (approximately 3x5 sticks). Remove excess air from the casings.
- Vacuum seal the sausages and refrigerate for at least 1.5 days (or up to 1 day and 4 hours).
Step 3. Grill the Sausages
- Soak wooden sticks in water. Grill the sausages over medium-high heat until cooked through.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- If making a large batch for selling, use a meat grinder for efficiency. If making at home, a mortar and pestle works fine for smaller quantities.
- Don't add too much sticky rice or the sausage will sour quickly. Too little rice, and it will take longer to ferment.
- The type of salt used can affect the final saltiness of the sausages. Adjust accordingly.
- Proper kneading is crucial for creating a well-bound sausage that won't fall apart during grilling.
- Remove air from the sausage casings to prevent them from bursting during grilling.
- Use medium-high heat when grilling. Too high a heat will result in dry, tough sausages.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat?
While pork is traditional, you can experiment with chicken or turkey mince. Adjust seasoning to suit the different meat flavor.
2. How can I make my sausages crispier?
Ensure your sausages aren't too wet before grilling. High heat and a little oil on the grill grates will help them crisp up nicely.
3. How long can I store the prepared sausage mixture before grilling?
Store the uncooked sausage mixture in the refrigerator for up to 2 days. Always cook thoroughly before consuming.
With this recipe, you’ve unlocked the potential to create a delicious and profitable street food business, or simply enjoy an authentic Thai treat at home. The satisfyingly simple process and irresistible flavour guarantee this will become a new favourite. So grab your ingredients and get grilling – your journey to 5-baht success starts now!