Si-klok

Si-klok

Pork and crab sausage

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

To make this recipe you’ve got to have one of two things — lots of patience or an efficient sausage-making machine. I don’t have either, but was well into it before I realised I needed them. The sausage is delicious and will spoil you for ordinary sausages for a long time to come, but it does take time and perseverance to fill the sausage skin. (When patience ran out I used the remaining mixture to make tiny balls, fried them in a small amount of oil until well cooked and they tasted great.)

Ingredients

Quantity Ingredient
185g minced pork
125g crab meat
2 tablespoons onion, finely chopped
2 tablespoons fresh coriander leaves, finely chopped
2 tablespoons roasted peanuts, coarsely ground
1 tablespoon fish sauce
2 teaspoons Krung kaeng phed
1/2 teaspoon salt
2 tablespoons thick coconut milk
sausage skins

Method

  1. Put the pork, crab meat, onion, coriander, peanuts and fish sauce into a bowl and use your hands to thoroughly combine.
  2. In a separate bowl, combine the curry paste, salt and coconut milk, then add to the pork mixture and continue kneading until very well combined.
  3. Pack the mixture into the sausage skin and fasten both ends firmly with a knot. Prick the sausage in several places with a fine bamboo skewer. Curl the sausage into a large flat coil.
  4. Grill the sausage under a preheated griller as far away from the heat as possible for 25 minutes, turning once during cooking, so that the sausage cooks evenly. The authentic method of cooking is to grill the sausage over glowing coals and when cooking is nearly done to sprinkle some of the coconut from which the milk was squeezed, over the coals. This will make smoke which will give more flavour to the sausage. Serve warm or cold.

Note

  • Sausage skin can be bought from your butcher. Run cold water through the skin before filling with the mixture.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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