Don’t have a KitchenAid stand mixer with a fancy sausage stuffing attachment? No worries, Bon Appétit’s got your back. In the latest post from its Thai cooking series with L.A.-based chef Kris Yenbamroong of Night + Market, we learn that that all you need to effectively stuff sausages is a steel Chinese soup spoon. Yenbamroong uses the utensil—along with some elbow grease—to make Sai Uah, or a type of sausage from Northern Thailand.
His recipe is just as straightforward as the equipment. The ingredient list might require a trip to a specialty grocery store, but it’s not too crazy: lemongrass, kaffir lime zest, red curry paste, kaffir lime leaves, ground pork fat, ground pork, fish sauce, white sugar, roasted red chiles, and natural pork casings. The trick is to insert the pork mixture through the spoon-propped casing, one rolled up portion (about the size of a meatball wad) at a time.
While Yenbamroong makes the whole process look really easy, experience tells us it’s probably a little harder than it looks—but most likely pretty fun either way.
[via Bon Appétit]