The sausage originates from a traditional northern Thai ceremony which involved the sacrifice of pigs. After the sacrifice people began to experiment with ways of preserving the abundant left over meat, in one experiment meat was stuffed into the pig intestines together with herbs and spices, and in so doing created this sausage, which has become the favourite northern Thai sausage. This full flavoured sausage has strong hints of herbs and spices and is a little salty.
Chilli 35%, Lemongrass 10%, Galangal 5%, Garlic 10%, shrimp paste 10%, Salt 5%, Herbs 15%.
You will need to add these ingredients to the packet to complete your sausage. 400g minced meat, Thai Parsley, Kaffir Leaf, pig's intestine, seasoning as preferred.
Mix the ingredients together. Fill the pig's Intestine with the mixed ingredients together. Twist the intestine at regular intervals to create preferred sausage length. Grill. Serve with sticky rice.