• 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.