• If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
• Add everything to a mixing bowl, except the sausage casings, mix together well using your hands. Cover and place in the fridge for 1 hour.
• Prepare your casings and using your preferred method, stuff the casings. Tie into about 6 to 8 inch links.

For Air Drying

• Wrap the sausage in parchment paper and leave in the hot sun for 3 days to dry out (like on a window ledge, but out of reach of cats or dogs.) When dried out and firm, store in a sealed bag in the fridge.

For Oven Drying

• Place the sausage on a parchment paper lined baking sheet and place in a 80 C (175 F) oven for 3-4 hours or until the sausage is firm. When dried out and firm, store in a sealed bag in the fridge.

To Cook

• The sausage will be quite firm. If to your going to use is a stir fry, best to steam the sausage for about 5-10 minutes to soften it up.
• You can also just place on rice in your rice cooker and cook the rice as normal, this will lightly flavor the rice and cooks the sausage through for a light meal.

• For the pork, ground pork from the store is ok to use. For a fattier pork mix, grind your own using pork belly or a mix of pork belly and pork shoulder. A fattier pork mix is perfect for this sausage.
• If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
• Add the galangal, lemongrass, garlic, coriander roots, and lime leaves to a blender, and finely chop. You are not looking to make a paste, just chip fine. If using a mortar and pestle, grind with the pestle until mixed, again, no need for a paste.
• Place the ground pork, chili paste, and the blender or mortar contents in a large mixing bowl and using your hands, mix completely.
• Stuff the casings as you prefer. Tie into about 8 inch links.
• Grill or bake until cooked through.
• Slice, serve with fresh cucumber, cabbage, or lettuce.

• For the pork, you can use ground pork, but if you are grinding yourself, pork shoulder, or preferred would be pork belly minus the skin. Use the wagon plate (coarse plate) for a nice mince.
• If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
• Peel the garlic and mince well.
• Add the ground pork, minced garlic, rice, salt, and pepper to a large mixing bowl. Using your hands, get in there and mix well.
• Using the method of your choice, stuff the sausage casings. Once stuffed, use sting tie off the sausage into 1 1/2 inch links. Do not twist the links, just use the string and tie, tightly.
• Once everything is tied tightly, you can either cook now, or leave to ferment for a few days. The fermentation happens with the salt and rice.
• To ferment, use the fridge, there is less chance of spoilage of the pork. Place the sausage in a large bowl and cover with plastic wrap, place in the fridge for 2-3 days.
• The fermenting is not really needed, you can prepare the sausage and grill the same day, no harm.
• You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.

To Cook on a Charcoal Grill

• After you have lit your charcoal, and get a nice bed of coals, cover the grill with foil, place the sausage on the foil and cook until cooked through and juices run clear.

To Cook in an Oven

• Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
• Steam the sausages in a steamer until nearly cooked through. Use any steaming method you prefer.
• Place the sausage on the baking sheet and bake for 10 minutes or until nicely browned, then turn them over and bake for another 5 minutes or until nicely browned all over.
• Remove to a plate and cut them apart where the strings are tied (remove the bits of string as well).
• Serve with fresh sliced cucumber, celery, lettuce or cabbage, and chilies. Enjoy.

• For the minced pork, if it is good and fatty, use 450 grams (1 lb) of that. If the pork does not look really fatty, go with 350 grams (12 oz) of that and 100 grams (3.5 oz) of ground pork belly. Grinding the meats yourself is always best as you can control the fat content, and for this, a higher fat content is needed. If grinding yourself, Use pork shoulder with a bit of pork belly, use the coarse plate (the wagon wheel) on the first grind.
• If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
• Soak the glass noodles in hot water for about 30 minutes, drain and gently squeeze out the remaining water. Add the glass noodles to the ground pork and mix together.
• Add the chopped mushrooms to the ground pork and mix together.
• To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.

If using your own meat grinder:

• Add the mixture from the blender to a large mixing bowl with the meat and or meat and pork belly, and use your hands and mix that in.
• Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.

If just using bough ground pork:

• Add the mixture from the blender to a large mixing bowl with the ground meat, and use your hands and mix that in thoroughly.

To assemble:

• You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
• Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.

To cook:

• Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.