The Lanna sausage carries more herb than meat: lemongrass, kaffir lime leaves, coriander and red chili are pounded and folded into the ground pork until the color turns green. It began as a way to preserve slaughter-day pork in the north, stuffed and grilled over smoke. Locals in Chiang Mai boast it tastes of garden, not fat, and it is sliced to share with sticky rice and rice whisky.
Ingredients
500 g ground pork with some fat
3 lemongrass stalks, finely sliced
8 kaffir lime leaves, julienned
20 g grated galangal and 1 bunch of coriander, stems included
2 tbsp red or Lanna curry paste
2-3 dried red chilies, soaked
1 tbsp fish sauce
1 m pork casing (or banana leaves to wrap)
280–420 kcal per typical serving.
2-3 thick slices, no sticky rice (estimated from the typical recipe)
