Nam Sausage Recipe

I absolutely love this recipe because the blend of red curry paste, fish sauce, and fresh herbs hits all the right flavor notes, making each bite a delightful adventure. Plus, the option to wrap these delicious sausages in banana leaves and grill them to perfection just takes me back to those cherished street food moments in Thailand.

Southeast Asia’s vibrant flavors make crafting recipes akin to the art of alchemy—a sort of culinary magic. Using aromatic ingredients in harmonious proportions, you can create foods with wow factor.

Nam Sausage is one such dish. My recipe melds 1 pound of ground pork with 1/2 cup of sticky rice and a whole lot of flavor.

Garlic and red curry paste offer a bold lift; fresh herbs (cilantro, mint) bring the sunshine; and zingy lime juice gives it the kind of flavor that makes you sit up and take notice.

Nam Sausage Recipe Ingredients

• Ground Pork: Rich in protein, savory base; adds umami depth.
• Cooked Sticky Rice: Adds texture, mild sweetness; binds ingredients.
• Garlic: Pungent aroma, enhances flavor; boosts immunity.
• Red Curry Paste: Spicy kick, complex flavors; made with chilies.
• Fish Sauce: Salty umami, signature Asian taste; adds depth.
• Sugar: Balances flavors, subtle sweetness; caramelizes when cooked.
• Lime Juice: Tangy brightness, fresh zing; balances richness.
• Banana Leaves: Aromatic wrapper; imparts earthy flavor.
• Vegetable Oil: Essential for grilling; prevents sticking.

Nam Sausage Recipe Ingredient Quantities

• 1 pound ground pork
• 1/2 cup cooked sticky rice
• 2 tablespoons garlic, finely chopped
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons thinly sliced fresh ginger
• 3 tablespoons chopped cilantro
• 2 tablespoons chopped mint leaves
• 3 tablespoons lime juice
• Banana leaves or aluminum foil for wrapping (optional)
• 1 tablespoon vegetable oil (for grilling or cooking)

How to Make this Nam Sausage Recipe

1. In a big mixing bowl, mix the ground pork with the cooked sticky rice, the minced garlic, the red curry paste, the fish sauce, sugar, salt, and white pepper. Combine thoroughly until all the ingredients are mixed uniformly.

2. Insert the cut raw ginger, coarsely chopped cilantro, and coarsely chopped mint leaves into the mixture. Mix gently to distribute the herbs evenly throughout the meat mixture.

3. Mix the lime juice with the other ingredients, ensuring an even distribution, before proceeding to the next step in the recipe.

4. If you use banana leaves or aluminum foil, cut them into squares or rectangles sufficient to wrap the sausage mixture. Place a portion of the mixture in the center and roll it into a log, wrapping tightly. Secure the ends.

5. A grill or a stovetop grill pan should be preheated over medium heat. If banana leaves or foil are not used, the mixture should be formed into small logs or round patties.

6. Oiling the grill or the pan is the most important step if you want to avoid sticking. The best way to do this is to use vegetable oil and a paper towel. You can also use a small amount of butter or margarine if you desire, as long as you know that both of those items can brown nicely on the surface of whatever you are cooking.

7. Cook the sausage logs or patties that are wrapped for about 20-25 minutes on the grill, turning occasionally, until the pork is cooked through and has a nice char on the outside.

8. When using banana leaves or foil, take off the wrappings before serving. Let the sausages sit for a few minutes after cooking and before slicing.

9. If you wish, you can add more chopped cilantro or mint leaves as a garnish. It looks very pretty that way. You might also serve more lime wedges alongside the dish.

10. Relish your Nam Sausage as a component of a supper service or as a delectable starter.

Nam Sausage Recipe Equipment Needed

1. Large mixing bowl
2. Wooden spoon or spatula
3. Measuring spoon set
4. Sharp knife
5. Cutting board
6. Lime juicer (optional)
7. Grill or stovetop grill pan
8. Tongs
9. Paper towels
10. Vegetable oil
11. Banana leaves or aluminum foil (optional)

FAQ

• Q: Can I use another type of meat instead of pork?A: Yes, you can substitute ground chicken or turkey if you prefer a leaner option.
• Q: What can I use instead of sticky rice?A: If you can’t find sticky rice, you can use any other kind of rice, though it won’t be quite the same. Short-grain rice, cooked to the same temperature and for the same amount of time as sticky rice, is the most similar alternative. After you bite into the dumpling, you should experience the sweet, dense, and chewy texture typical of a zongzi.
• Q: Do I have to use banana leaves or can I skip them?A: You can use aluminum foil instead of banana leaves. They’ll neglect the flavor and the presentation, but they’re a lot easier to work with. They don’t actually necessitate any cooking; you can use them to wrap ingredients to be grilled or baked.
• Q: How should I store leftover Nam Sausage?A: Any leftover Nam Sausage should be stored in a sealed container in the refrigerator, where it will remain in musty or pungent fume-filled quiet for up to 3 days, or in the freezer for as long as you want—unless you want to consume it; then you should take it out and let it thaw.
• Q: Can I prepare Nam Sausage in advance?A: Yes, the mixture can be made ahead of time and kept in the refrigerator for up to 24 hours before you need to cook it.
• Q: What can I serve with Nam Sausage?Nam Sausage combines well with crisp vegetables, any kind of fresh herbs, or as part of a larger meal that could include this in a Thai-style sausage salad with sticky rice and papaya salad.

Nam Sausage Recipe Substitutions and Variations

1/2 cup cooked jasmine rice can serve as a substitute for 1/2 cup cooked sticky rice.
A different flavor profile can be achieved by replacing 1 tablespoon red curry paste with 1 tablespoon green curry paste.
1 tablespoon fish sauce can be replaced with 1 tablespoon soy sauce or tamari for a flavor that’s a little less intense.
Fresh ginger, thinly sliced, makes a great addition to just about any of my dishes. Still, there’s a difference in taste between fresh and dried or ground ginger, and drying or grinding affects the flavor, so much so that ground ginger can be replaced, in dishes where you want to taste ginger, with half the amount of fresh ginger, and those fresh slices would still barely function as a front line for a dish that has ginger in it.
3 tablespoons of lime juice may be replaced with 3 tablespoons or so of lemon juice. This will give the dish a slightly different citrus flavor.

Pro Tips

1. Enhanced Flavor Infusion For deeper flavors, marinate the pork mixture for at least 1 hour or overnight if time permits. This allows the spices and herbs to infuse the meat thoroughly, resulting in a more flavorful sausage.

2. Sticky Rice Texture Make sure the sticky rice is well-cooked and slightly cooled before mixing. If too hot or too cold, it can affect the texture and bonding of the sausage mixture.

3. Fine Herb Chopping Chop the cilantro and mint leaves finely. This ensures the herbs are distributed evenly throughout the mixture, providing a consistent burst of flavor with each bite.

4. Grill Marks and Flavor To achieve perfect grill marks and enhance the flavor, press down gently on the sausages or patties when first placed on the grill and again after turning. This ensures even contact with the heat source.

5. Resting Period Allow the sausages to rest for about 5 minutes after cooking. This helps redistribute the juices throughout the sausage, leading to a juicier bite. This also gives you time to prepare garnishes and presentation before serving.