Thai Sweet Sausage ( Goon Chiang )

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This sausage is one of the more popular sausage recipes in Thailand. It is a slightly sweet dried pork sausage. The drying is the most difficult part, I wrap it lengthwise in greaseproof paper and leave it to dry on the hot stone on my window ledge, the paper keeps the flies off it. However you can also dry it in an oven at 80 degrees celsius for 3-4 hours until it has shrunk and firmed up.
In the photograph you can see my sausage in the center, and top right is a commercial brand. This sausage isn't cooked yet, it needs further cooking to complete it.

Ingredients
500 gms Pork Mince With Fat
6 Tablespoons Sugar
4 Tablespoons White wine
1 Tablespoons Salt
2 Tablespoons Soy Sauce
Pinch of Pepper
Pork Sausage Skin, or Cellulose Edible Wrapping

Preparation
1. Mix all ingredients together and leave in the fridge for 1 hour.
2. Pipe into the sausage skin.
3. Wrap in greaseproof paper (roll it length wise) and leave for 3 days in a hot sun to dry out. Or place on greaseproof paper in an oven at 80 degrees celsius for 3-4 hours until the sausage is firm.

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