A tangy S E Asian sausage.

[Wohoki]

These are very nice, so I wanted to preserve the recipe, and where better than here.

1kg pork shoulder (70/30 lean/fat)
100g rusk
the leaves and chopped roots from a large handful of fresh corriander
4 cloves of garlic
4 fresh hot green chillis
a piece of fresh ginger (about a thumb in size)
a bunch of spring onions
zest from one and juice from 2 limes
2 tsp black pepper, dry fried and ground
1 star anise, dry fried and ground
1 tsp of hot chilli powder
2 tbsp Thai fish sauce
a little water to mix

Roughly chop the fresh flavourings and mix with the coarsly minced pork, then pass the mixture through the fine plate. Mix in the rusk, lime juice and fish sauce and enough water to make a smooth mix and then stuff.
Rest for 24 hours or so in the fridge and then cook (fry or oven).
Very good with rice and a vegetable stir-fry with oyster sauce.

[TJ Buffalo]

Yumm, nice recipe. I had made some sausages similar to these, though I used a green chili paste on one occasion and a red chili paste another time, and I didn't use rusk. They came out great.

[Wohoki]

It's definitely one I'd make again, very popular with my kids.

It would be better if you could add Kaffir lime leaf instead of lime zest, but I can't get hold of them out here in the sticks

[jasonmolinari]

What is rusk?

[aris]

Rusk is breadcrumb made without yeast.