Making Fermented Thai Pork Sausage Recipe (แหนมหมู ; naem moo)
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.
40fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
Trim and discard the fat from the pork, leaving only lean red meat.
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.
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.
Cook the skin in boiling water until the skin become transparent and breaks easily when pinched. This can take up to 40 minutes.
Shred the skin into thin strips of approximately 2 mm wide and 4 cm long.
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.
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.
Allow to ferment for 3 to 5 days at about 30 degrees C and 50% humidity.
Tried this recipe?We'd love to see it - tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!