Sie Grawk Woonsen Hed Hom – Pork Noodle & Mushroom Sausages

This sausage is pork, with noodle as the meat stretcher and mushroom as the flavouring. This sausage really needs a helping of fat to blend it, hence the addition of pork back fat.

Sie Grawk Woonsen Hed Hom - Pork Noodle & Mushroom Sausages
  • 175 g shiitake mushrooms
  • 200 g glass noodles
  • 25 g galangal
  • 10 g kaffir lime leaves
  • 25 g lemon grass
  • 100 g pork fat (finely chopped)
  • 350 g pork mince
  • 10 cloves garlic
  • 4 coriander roots
  • 1 teaspoon ground black pepper
  • 1 tablespoon salt
  1. Rinse the sausage skins, mine came packed in salt, they needed extensive rinsing.
  2. Soak the glass noodles and mushrooms in water for 6-8 hours.
  3. Blend the galangal, lemon grass, kaffir lime leaves, garlic, coriander root and pork fat together in a blender.
  4. Mix all the ingredients together. A food mixer is a good idea at this point, you want a well blended mix.
  5. Pipe into the sausage skin.
You can taste and adjust the filling, by cooking a spoonful in the microwave or skillet and tasting it.
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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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