Thai Sausage Part One of Stuffed Peppers

I’m going to blog this recipe in two parts. Mostly because there are a lot of ingredients and I don’t want to scare anyone away. Really most of these spices and ingredients are things that I have in my fridge on a regular basis and/or last a long time. Do not let the number of ingredients scare you away. This is on its way to becoming an epic meal.

I have a meat grinder for my Kitchenaide mixer. I love it. I’ve used it often and truly appreciate the results. The most important step that I’ve learned is you have to have frozen meat. The fat in defrosted meat ends up getting stuck in the grinder and it makes it nearly impossible to grind. I like to also freeze the metal parts of my grinder to help keep everything cool. The other thing I’ve learned is you want meat with some fat in it. If you grind something that has little to no fat it ends up tasting dry. You can add fat if you get a lean cut. I’ve added bacon fat with lots of success. Keep these tips in mind if you plan to grind your own meat. If you do not plan on grinding it find a sausage or ground meat with no added flavors or salt.

Thai Sausage

~2lbs of pork cubed and frozen

2 guallio chilies (leftover from the asado from last week)

1 red jalapeno (I kept the heat down on these but if you like spice, definitely double the chilies and jalapeno peppers)

2″ of ginger

1/2 yellow onion

5 cloves of garlic

1 orange bell pepper (red is fine too)

1tbsp lemongrass (I couldn’t find any fresh lemongrass so i used the kind in a squeeze tube)

1 tsp salt (if you’re not using kosher reduce this)

1 tsp oyster sauce

1/2 tsp cumin

1/2 tsp black pepper

1/4 tsp of each of these coriander, cardamom, cinnamon

1/8 tsp of ground cloves

2 zucchini shredded

Grind pork cubes in you meat grinder on the large setting.

Place ground meat back in freezer while preparing the spice mixture.

In a large food processor combine all ingredients from chilies to cloves.

Blend until smooth. Take meat from freezer and mix up spice and meat in a large bowl.

Grind the meat again the same setting. This helps to make sure the spice is evenly mixed in with the meat.

After the second grind, mix meat and zucchini by hand in the same large bowl (no one likes to dishes). Do not over work the meat. Just makes sure the zucchini is evenly distributed in the meat.

Now this next step is very important when making sausage. Make a test patty!

Eat said patty to make sure it is well seasoned. I made ground meat one time and it was so bland and boring that I ended up feeding it to the dogs. It really was that boring. Now I always make a test patty to make sure the meat tastes good.

I think this recipe gave the pork a lot of good Thai flavors. Stuffed peppers, we are go for launch!

I will cover the rest of the meat in plastic wrap and refrigerate it over night. Stay tuned for part two where we stuff them and bake them.

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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

2 responses to “Thai Sausage Part One of Stuffed Peppers

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