Isan-style Grilled Pork Sausage

Step 1

Cut the 2 lb pork shoulder and 0.5 lb fatback into 1-inch chunks. Freeze for 30 minutes until firm but not frozen solid.

Step 2

In a food processor, pulse the chilled pork and fatback until coarsely ground, about 10 pulses. Transfer to a large bowl.

Step 3

Mash the 0.5 cup cooked rice, 6 garlic cloves, 1 tsp salt, and 1 tsp black pepper into a paste using a mortar and pestle or the side of a knife. Stir into the pork along with 3 tbsp fish sauce.

Step 4

Mix the sausage mixture with your hands for 2 minutes until sticky and well combined. Cover and refrigerate for 2 hours to let the flavors meld.

Step 5

Rinse the sausage casings in cold water and soak for 30 minutes. Slide one casing onto a sausage stuffer or piping bag fitted with a large nozzle.

Step 6

Stuff the pork mixture into the casing, twisting into 4-inch links. Prick each link with a toothpick to release air bubbles.

Step 7

Hang the sausages in a cool, dry place (or refrigerate uncovered) for 12-24 hours to develop a slight tang and dry the casings.

Step 8

Preheat a grill to medium-high. Grill the sausages, turning every 3 minutes, until charred and cooked through (internal temperature 160°F), about 15-20 minutes total.

Step 9

Rest the sausages for 5 minutes before slicing. Serve with sticky rice and fresh vegetables if desired.