Main Dish

Thai-style Potato Sausage

  • Ready Time: 80min
    No Reviews
  • Prep Time: 60min
    Cook Time: 20min
  • Cuisine: Thai
  • Serves: 24 servings (2 links per serving)
    Prep Method: Pan Fried
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Description

Recipe by: Potatoes USA

A flavorful blend of Thai seasonings mixed with ground pork and potatoes. The sausage is then stuffed into casings, and seared until golden. Serve with nuoc cham dressing and fresh vegetables.

Ingredients

Thai-style Potato Sausage

  • 4 pounds Ground Pork
  • 3 cups Potato Shreds, Dehy Toasted at 350 for 12 min, convection, then processed to breadcrumb texture
  • 4 cups Potato Flakes, Dehy, Reconstituted as mashed potatoes
  • 8 Tablespoons Fish Sauce
  • 8 Tablespoons Water
  • 8 Tablespoons Lime juice
  • 1 teaspoon Sugar
  • 2 teaspoons Ginger, grated
  • 2 teaspoons Lemongrass paste
  • 2 cups Red onion, minced
  • 2 teaspoons Kefir Lime leaf , rib removed and finely shredded
  • 4 Tablespoons Mint, fresh, chopped fine
  • 4 Tablespoons Thai Basil, fresh, chopped fine
  • 4 Tablespoons Cilantro, fresh, chopped fine
  • 4 Tablespoons Kosher salt
  • 5 feet Hog casings, rinsed under cold water

Nuoc Cham Dressing

  • 6 Tablespoons Fish sauce
  • 1 cup Warm water
  • 1/2 cup Sugar
  • 12 Tablespoons Lime juice
  • 1 Tablespoon Red chili flakes
  • 2 Tablespoons Garlic, minced
  • 1 teaspoon Red bird chilis, sliced
  • 1 Tablespoon Scallions, sliced

Preparation
Prep Time: 60min | Cook Time: 20min

Thai-style Potato Sausage

  1. Ensure all ingredients and equipment (mixer bowl, paddle, sausage attachment tools) are very cold.
  2. In a mixer bowl with a paddle attachment, combine all ingredients and mix well until everything is fully incorporated. Hold ingredients cold as you prepare the sausage casings and assemble the sausage stuffing attachments.
  3. To stuff into casings, tie off one end of the casing and fit the other end on the tube of the sausage stuffer. Add the seasoned potato-pork mixture to the hopper and continue at low speed. This works best with two people. Stuff casing and make 4″ sausages by twisting toward you and the next sausage away from you. Continue until you have stuffed all of the ground mixture. Use a sausage pricker to prick once or twice each sausage.
  4. Chill for 24 hours or overnight before cooking.
  5. To cook: Sear on flat-top or skillet on medium Reserve for service or cook through to 155°F in 350°F oven for 15 minutes.
  6. Serve with white rice or rice noodles and fresh vegetables like cucumber, carrots, fresh herbs, and nuoc cham dressing.

Nuoc Cham Dressing

  1. Mix the ingredients together.

 

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