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.

　　

Ingredients

makes 1 pound

　　14 ounces ground pork

　　2 ounces salt pork, fat only, minced

　　2 small cloves garlic, minced or pressed

　　1 tablespoon finely chopped shallot

　　1 tablespoon finely chopped lemongrass

　　1/2 teaspoon finely chopped dried small red chile, such as cayenne or japones

　　1 teaspoon sugar

　　1/4 teaspoon freshly ground black pepper

　　2 tablespoons Thai fish sauce

　　Kosher salt

　　

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.

　　Sausage