Naem moo - Thai Fermented Sausage

Post Reply
User avatar
Butterbean
Moderator
Moderator
Posts: 1774
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Naem moo - Thai Fermented Sausage

Post by Butterbean » Fri Nov 16, 2018 17:53

I ran across this sausage several years ago and found it uniquely delicious with a very interesting flavor and texture but had a hard time finding a recipe written in English till recently a member was kind enough to post a link on the after I mentioned it in a post.

I recently broke down a pig and had plenty of pork skin and the weather was still warm so the banana trees were still green and the garden still had plenty of chilies so I figured it I'd make some naem moo while I could. Am glad I did because this turned out better than what I had tasted before.

Apart from cleaning skins, the sausage is very simple to make. Here is the recipe I used. If you like garlic this is a winner, if not, you might want to back the garlic back some.

● 1kg pork meat (lean), minced
● 350gr pork skin
● 25 cloves garlic
● 2 1/2 tablespoons sea salt (I also added the appropriate amount of Cure 1 just in case the sea salt I had didn't have ample nitrates in it - better safe than sorry. I simply backed the sea salt off to compensate for the addition of cure 1)
● 1/2 tablespoon sugar
● 1 teaspoon monosodium glutamate
● 1 cup cooked sticky rice (glutinous rice)
● 40 bird`s eye chilies

Image

Procedure:

Clean skins of any and all fat. Once cleaned, place skins in boiling water for about 35-45 minutes till the skins are translucent and just will tear when poked with your finger.

Once boiled, chill them and clean off any remaining fat the chill again and/or freeze then slice the skins thinly into strings.

Once sliced, take lean pork and slice off any fat it may have then grind with a course plate.

Combine all ingredients except for chilies and mix well till tacky.

Image

Once mixed, roll into sausage shaped meat balls and place whole chilies on top of mince and either roll in banana leaves and tie. (If you don't have banana leaves you can use plastic wrap)




Image

Once wrapped, leave sausages out at room temperature for 3-5 days


Image

Finished sausage - 3 days later. Obviously had a strong fermentation as the sausages are tart. This would definitely be a garlic sausage but I don't know if on the next batch I might add some cayenne pepper to the mix as I think a little extra heat would be a bad thing. Or maybe use a hotter chili pepper. Nonetheless, it is very good as is.

Image

Something a little different.
Image
User avatar
redzed
Moderator
Moderator
Posts: 3278
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Sat Nov 17, 2018 04:19

Looks fantastic BB! And although you say it's easy to make, it appears a bit labour intensive. And 25 cloves of garlic! :shock: :lol: But sure would like a bite of that!
User avatar
Butterbean
Moderator
Moderator
Posts: 1774
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sat Nov 17, 2018 19:19

Processing the skin was intensive but other than that it was pretty simple. It does have a lot of garlic in it. Much more than what I've eaten before but I gave some to some people today and most told me not to back down on the garlic when I make it again. The one who didn't agree just looked at the sausage and refused to taste it saying it looked too strange to be safe to eat. It is garlicky though. :mrgreen:


Made some sushi today and used this as a filler. Best sushi I've had in years albeit I have eaten sushi in years either. :lol:
Post Reply