Lemongrass and Herb Pork Sausage
"This sausage was inspired by the Bún Chá meatballs I ate when I travelled to Vietnam in 2019, and by the crepinette sausages I used to help make by the dozens in the charcuterie where I worked. In this recipe, we forgo the caul fat that is traditionally wrapped around a crepinette, and instead give the sausage a thorough mix, which helps it hold its shape. Serve the sausage with full leaves of Bibb Leaf lettuce, mint, basil, cilantro, lime wedges and a bowl of chili crisp."
1lb ground pork (ideally 75% fat, 25% lean)
2 tsp minced garlic
1½ tsp minced ginger
1 Tbsp minced shallot
1½ Tbsp soy sauce
1 Tbsp fish sauce
1½ Tbsp Drumstick Lemongrass Powder
½ tsp Silk Chili
2 Tbsp of a mix of cilantro, mint and basil
½ tsp ground Wild Timur Pepper (optional but suggested if you want a bright, tingly bite!)
Combine all of the ingredients except the pork and fresh herbs in a large bowl to create a paste.
Add the pork to the paste, being careful to not add any of the liquid that may have accumulated in the packaging.
Work quickly with a fork or your ideally, your hands, until the paste is evenly distributed throughout the pork, this should take about 2 minutes.
Add in the fresh herbs and again, mix the pork to distribute herbs evenly throughout the pork. Mix just until the sausage forms a cohesive ball that sticks together when you pick it up.
Light your grill or get a pan going over medium heat.
Portion your sausage into four round patties, like a burger.
Cook slowly over the grill or in the pan. You don’t want the sausage to release all its fat at once and dry out. It should take about four minutes a side depending on how thin your patty is.
Serve each patty whole with a big plate of whole lettuce leaves, fresh herbs and chili crisp.