Making Fermented Thai Pork Sausage Recipe (แหนมหมู ; naem moo)
 
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Naem is a fermented sausage made with pork, pork skins, cooked sticky rice (glutinous), fresh garlic, salt, sugar and bird’s eye chilies. The sausage is wrapped in banana leaves or synthetic casings, and fermented for 3-5 days at about 30 degrees (C) and 50% humidity. The fermentation process enables the growth of lactic acid bacteria and yeasts, mostly lactobacilli, which accounts for the sourness of the sausage. The salt acts as an inhibitor - preventing the meat from going rotten, allowing the lactic acid bacteria and yeasts to feed on the rice and sugar, and fermenting the meat to perfection.
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Recipe type: Main
Cuisine: Thai
Serves: 15
Ingredients
  • 1kg pork meat (lean), minced
  • 350gr pork skin
  • 25 cloves garlic
  • 2 1/2 tablespoons sea salt
  • 1/2 tablespoon sugar
  • 1 teaspoon monosodium glutamate
  • 1 cup cooked sticky rice (glutinous rice)
  • 40 bird’s eye chilies
Method
  1. Trim and discard the fat from the pork, leaving only lean red meat.
  2. Mince the pork meat. I use an old-fashioned heavy duty manual meat grinder to do the job, and rarely rely on the butcher for help.Fermented Thai Pork Sausage Recipe
  3. Clean the pork skin by rubbing it vigorously with rough sea salt and white vinegar. Wash with running water. Repeat as necessary until the skin is clean and smooth.Fermented Thai Pork Sausage Recipe
  4. Cook the skin in boiling water until the skin become transparent and breaks easily when pinched. This can take up to 40 minutes.Fermented Thai Pork Sausage RecipeFermented Thai Pork Sausage RecipeFermented Thai Pork Sausage Recipe
  5. Shred the skin into thin strips of approximately 2 mm wide and 4 cm long.
  6. In a mixing bowl combine all the ingredients: the pork meat, skin, garlic, rice, salt, sugar and MSG. Work everything with your hands until the mixture is well and evenly mixed.Fermented Thai Pork Sausage RecipeFermented Thai Pork Sausage RecipeFermented Thai Pork Sausage RecipeFermented Thai Pork Sausage Recipe
  7. Depending on the size of the sausage you are making, arrange the pork mixture on one corner of a 20 x 20 cm banana leaf. Top with bird’s eye chilies, and roll as shown in the photo. If you do not have access to banana leaves, you may use plastic wraps to encase the sausage.Fermented Thai Pork Sausage RecipeFermented Thai Pork Sausage RecipeFermented Thai Pork Sausage RecipeFermented Thai Pork Sausage Recipe
  8. Allow to ferment for 3 to 5 days at about 30 degrees C and 50% humidity.Fermented Thai Pork Sausage Recipe
Recipe by Thaifoodmaster at https://thaifoodmaster.com/origin/northern_thai/155