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Thai Curry Sausage with Kaffir Lime leaves

Thai Curry Sausage with Kaffir Lime Leaves

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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Thai
Servings 6

Equipment

  • Meat grinder or stand mixer with grinder attachment (if grinding your own meat; store-bought ground pork works too)
  • Mixing bowls (stainless steel preferred for temperature control)
  • Sausage Stuffer (manual or electric)
  • Kitchen twine or scissors (for linking sausages)
  • Meat Thermometer (optional but useful to check doneness)
  • Grill Pan or Outdoor Grill (for that charred finish)

Ingredients
  

For the sausage mix

  • 2 pounds ground pork 80/20 fat ratio preferred for juiciness
  • 2 tablespoons red curry paste store-bought or homemade
  • 1 tablespoon minced lemongrass white part only
  • 1 tablespoon grated galangal or substitute with ginger if unavailable
  • 6 kaffir lime leaves finely sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar palm sugar preferred
  • 1/2 teaspoon salt
  • 4 cloves garlic minced
  • 1/4 cup chopped fresh cilantro with stems
  • 2 tablespoons chopped green onions
  • 1 teaspoon chili flakes adjust to heat preference
  • 1 tablespoon vegetable oil helps keep the sausage moist

Optional for extra kick

  • 1 tablespoon finely chopped Thai bird’s eye chilies

For stuffing

  • Sausage casings natural hog casings, soaked and rinsed

Instructions
 

Prepare the Ingredients

  1. If using whole pork shoulder, grind it with a medium-coarse plate. If using store-bought ground pork, make sure it's cold. Cold meat mixes better and maintains texture during stuffing.
  2. Mince the garlic, lemongrass, galangal, and kaffir lime leaves as finely as possible. You can use a food processor to speed this up, but be careful not to puree.

Mix the Flavors

  1. In a large bowl, combine the ground pork with curry paste, fish sauce, soy sauce, sugar, salt, and all the minced aromatics. Add the chopped cilantro, green onions, chili flakes, and a splash of vegetable oil.
  2. Use your hands (gloved, if you prefer) to mix thoroughly until the mixture becomes tacky. This helps bind everything together and improves the sausage’s structure.

Stuff the Sausage

  1. Thread your casing onto the sausage stuffer, leaving about 6 inches at the end to tie off. Slowly feed the mixture into the stuffer and fill the casing, being careful not to overfill. Twist into 6-inch links.
  2. If this is your first time learning how to make sausage, don’t stress. Practice makes perfect. Even loosely packed sausages taste great!

Chill and Set

  1. Once stuffed, refrigerate the sausages for at least an hour. This helps them firm up and improves flavor integration.

Cook to Perfection

  1. Grill or pan-fry the sausages over medium heat until golden brown and cooked through (internal temperature should reach 160°F). Turning frequently ensures even browning.
  2. Want to get creative? You can also smoke these sausages gently over low heat for an earthy depth or simmer them before finishing on the grill.