Northern Thai Herb Sausage

Instructions

1. Prepare the herb mixture
   In a large bowl, combine the minced lemongrass, garlic, shallots, galangal, chilies, coriander, and kaffir lime leaves. Mix thoroughly to create an aromatic herb base.
2. Season the meat
   Add the ground pork to the herb mixture. Pour in the fish sauce and sprinkle the palm sugar, turmeric powder, and white pepper. Using your hands, mix everything together until all ingredients are well incorporated. The mixture should be sticky and aromatic.
3. Stuff the sausages
   Attach the sausage casing to a sausage stuffer or use a funnel. Slowly fill the casings with the pork mixture, being careful not to overstuff. Twist the casing every 5-6 inches to form individual sausage links. Prick any air bubbles with a needle.
4. Rest the sausages
   Place the sausages on a tray and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to develop and the meat to firm up.
5. Cook the sausages
   Preheat a grill to medium heat (or use a grill pan on the stovetop). Cook the sausages for about 15-20 minutes, turning occasionally until they are golden brown on all sides and the internal temperature reaches 71°C (160°F).
6. Rest and serve
   Remove the sausages from the grill and let them rest for 5 minutes. Slice into portions and serve with sticky rice, fresh herbs, and a side of nam prik (Thai chili dip) if desired.