Lemongrass, a key ingredient in Vietnamese and Thai cooking, contributes a clean, citrusy taste and fragrance to dishes, such as in this Southeast Asian sausage, where it lightens the bold seasoning. Only the pale, tender inside of the bottom part of the lemongrass stalk is used. To prepare lemongrass cut off and discard the long, thin, gray-green leafy tops and trim away the root end. Peel away the stiff, outer leaves down to the tender core. Slice the core into very thin rounds or chop finely.
Recipe information
Yield
makes 1 pound
Ingredients
Preparation
Step 1
Combine all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt to taste. Leave in bulk and shape as directed in individual recipes or stuff into sheep casing. The sausage can be used right away. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)
Step 2
Sauté or grill, or cook as directed in individual recipes.
