Thai sausages are delicious on their own, wrapped into a lettuce leaf and/or stirred into a curry.

I make Thai sausages all the time. They are really good and delicious served in so many ways.

Although I have tried other curry pastes to make Thai sausages, they are traditionally made with Thai red curry paste.

I would usually make my own red curry paste and add it to the meat but in these crazy times, getting the fresh ingredients is a bit difficult.

My homemade red curry paste. Pounded in a pestle and mortar.

So today I made these famous northern Thai sausages using Mae Ploy brand paste which worked really well.

The thing about Thai curry pastes

Thai curry pastes can vary from cook to cook and brand to brand. When I make my own, I normally pound the ingredients in a pestle and mortar for about 25 minutes. It’s a lot of work but better than simply blending.

Pastes that you purchase in a shop are normally blended. They may or may not include all the ingredients that are in my homemade pastes.

Some brand name pastes can be quite salty and spicier than homemade too, depending of course on how many chillies you add to your homemade paste.

In all good Thai cooking, it is very important to taste as you go so that you get the right flavour balance. This is important in this Thai sausage recipe too.

Working ahead…

Mixing the meat with the curry paste can be one a few days ahead of cooking. The flavours actually develop and get better.

Before doing this, however It is a good idea to cook a small amount to ensure you are happy with the flavour and heat level.

How are these meat patties sausages?

Officially speaking, they aren’t. Northern Thai sausages are, like most sausages ground and stuffed into sausage casings.

I know that most people don’t have sausage machines at home. I do have one. It’s where I put it about ten years ago.

Obviously, if you have a sausage machine and casings, you could use them to make this recipe even more authentic.

Be careful here. If not sure how much to add, add a small amount, cook, taste and adjust.

Mix the paste in with your hand, squeezing the meat as you do.

If not sure about the spice level. Be sure to test some first. You can always add more.

Fry for about 3 minutes per side, depending on the size of your patties of course.

I like mine with a nice crispy char.

Sriracha is really good on the Thai sausages.

Dig in!

Love Thai food? Try some of these delicious recipes!

Thai Green Curry
Thai Red Curry
Beef Massaman Curry
Chicken Satay and peanut sauce
Steamed Sea Bass with Garlic and Lime Sauce
Tom Yum Gai
Tom Kha Gai
Hot and Sour Prawn Soup
Pad Thai

Yield: 4

Thai Sausages - Easy Recipe

Ingredients

450g (1 lb.) minced pork
2 tbsp red curry paste (please adjust to taste)
1 tbsp rapeseed (canola) o

Instructions

Mix the pork with the Thai red curry paste. While doing this, squeeze the meat with your hand. This will break it down some and also ensure the meat is thoroughly coated with the curry paste.
If you are unsure about the spiciness and saltiness of the curry paste you are using try some. The first time you make this recipe, it is a good idea check for seasoning by cooking a small amount.
Divided the meat into 6 to 8 patties.
Pour the oil into a frying pan over medium high heat. When hot, add the pork patties and fry for about three minutes per side.
Check for doneness and serve hot.