Steps
Pork shoulder and belly coarse mincing (4mm slice).
Weighing and mixing spices.
Cut lemongrass and shallots into fine rings.
Remove the seeds of the peppers and chop the peppers into small pieces.
Peel the galangal, ginger and garlic and cut into thin slices.
Grind the cleaned and cut "vegetables" like the meat with the mincer to a paste.
Mix meat, spices and paste with soy sauce and fish sauce and fill into medium intestines (26-30mm).
Turn off short sausages.
These very spicy, aromatic sausages go well with lentil vegetables and other Asian side dishes.
This great recipe comes from our sausage friend Andreas. Thanks for that.