Naem moo - Thai Fermented Sausage
Posted: Fri Nov 16, 2018 17:53
I ran across this sausage several years ago and found it uniquely delicious with a very interesting flavor and texture but had a hard time finding a recipe written in English till recently a member was kind enough to post a link on the after I mentioned it in a post.
I recently broke down a pig and had plenty of pork skin and the weather was still warm so the banana trees were still green and the garden still had plenty of chilies so I figured it I'd make some naem moo while I could. Am glad I did because this turned out better than what I had tasted before.
Apart from cleaning skins, the sausage is very simple to make. Here is the recipe I used. If you like garlic this is a winner, if not, you might want to back the garlic back some.
● 1kg pork meat (lean), minced
● 350gr pork skin
● 25 cloves garlic
● 2 1/2 tablespoons sea salt (I also added the appropriate amount of Cure 1 just in case the sea salt I had didn't have ample nitrates in it - better safe than sorry. I simply backed the sea salt off to compensate for the addition of cure 1)
● 1/2 tablespoon sugar
● 1 teaspoon monosodium glutamate
● 1 cup cooked sticky rice (glutinous rice)
● 40 bird`s eye chilies
Procedure:
Clean skins of any and all fat. Once cleaned, place skins in boiling water for about 35-45 minutes till the skins are translucent and just will tear when poked with your finger.
Once boiled, chill them and clean off any remaining fat the chill again and/or freeze then slice the skins thinly into strings.
Once sliced, take lean pork and slice off any fat it may have then grind with a course plate.
Combine all ingredients except for chilies and mix well till tacky.
Once mixed, roll into sausage shaped meat balls and place whole chilies on top of mince and either roll in banana leaves and tie. (If you don't have banana leaves you can use plastic wrap)
Once wrapped, leave sausages out at room temperature for 3-5 days
Finished sausage - 3 days later. Obviously had a strong fermentation as the sausages are tart. This would definitely be a garlic sausage but I don't know if on the next batch I might add some cayenne pepper to the mix as I think a little extra heat would be a bad thing. Or maybe use a hotter chili pepper. Nonetheless, it is very good as is.
Something a little different.
I recently broke down a pig and had plenty of pork skin and the weather was still warm so the banana trees were still green and the garden still had plenty of chilies so I figured it I'd make some naem moo while I could. Am glad I did because this turned out better than what I had tasted before.
Apart from cleaning skins, the sausage is very simple to make. Here is the recipe I used. If you like garlic this is a winner, if not, you might want to back the garlic back some.
● 1kg pork meat (lean), minced
● 350gr pork skin
● 25 cloves garlic
● 2 1/2 tablespoons sea salt (I also added the appropriate amount of Cure 1 just in case the sea salt I had didn't have ample nitrates in it - better safe than sorry. I simply backed the sea salt off to compensate for the addition of cure 1)
● 1/2 tablespoon sugar
● 1 teaspoon monosodium glutamate
● 1 cup cooked sticky rice (glutinous rice)
● 40 bird`s eye chilies
Procedure:
Clean skins of any and all fat. Once cleaned, place skins in boiling water for about 35-45 minutes till the skins are translucent and just will tear when poked with your finger.
Once boiled, chill them and clean off any remaining fat the chill again and/or freeze then slice the skins thinly into strings.
Once sliced, take lean pork and slice off any fat it may have then grind with a course plate.
Combine all ingredients except for chilies and mix well till tacky.
Once mixed, roll into sausage shaped meat balls and place whole chilies on top of mince and either roll in banana leaves and tie. (If you don't have banana leaves you can use plastic wrap)
Once wrapped, leave sausages out at room temperature for 3-5 days
Finished sausage - 3 days later. Obviously had a strong fermentation as the sausages are tart. This would definitely be a garlic sausage but I don't know if on the next batch I might add some cayenne pepper to the mix as I think a little extra heat would be a bad thing. Or maybe use a hotter chili pepper. Nonetheless, it is very good as is.
Something a little different.