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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chiang Mai sausages are one of the glories of Northern Thai cuisine. The forcemeat used for the sausages makes a great slider-like patty full of vibrant flavor. Serve with Roasted Eggplant Salsa and Thai Sticky Rice for a delicious Thai meal. The ingredient list includes some items that may be unfamiliar; you can find them at Southeast Asian markets, or use the substitutes listed below. For even more deliciousness, grill the patties outdoors for notes of smoke and char. Ingredients:
1 1/4 pounds ground pork |
3/4 teaspoon salt |
1/2 cup coarsely chopped shallots |
14 cups finely chopped fresh cilantro |
2 tablespoons minced peeled fresh lemongrass |
2 tablespoons thinly sliced kaffir lime leaves or 1 tablespoon minced lime rind |
1 tablespoon minced peeled fresh galangal or 2 teaspoons minced peeled fresh ginger |
3 garlic cloves, minced |
3 fresh thai red bird chiles, minced |
15 bibb or boston lettuce leaves |
2/3 cup fresh cilantro leaves |
2/3 cup fresh mint leaves |
10 lime wedges |
Directions:
1. Combine pork and salt in a medium bowl; toss to combine.
2. Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.
3. Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.
4. Wine Notes: Try a light, crisp white to balance out the fiery chiles. Weingut Fred Loimer, Lois, Grüner Veltliner 2010 ($14) has plenty of refreshing acidity, plus a two-pronged hit of citrus aromas and spicy flavors that measure up to the sliders' aromatic lemongrass and galangal. -Scott Jones
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