Thai Chili Sausage
10 pounds pork shoulder, membranes and gross bits removed, cut into small cubes.
24g Fresh Mint
24g Lemongrass (fine mince)
16g Shallot, chopped
16g Fresh Garlic
32g Fresh Thai Chili (seeds in if you like it hot, deseeded if you don’t)
20g Fish Sauce
170g Mango Puree
Teaspoon of grated ginger
Juice and zest from one Makrut lime (Kaffir isn't really a cool name anymore)
Follow the instructions from my sausage making post, grill up, and think of summer.