Southeast Asian Pork and Lemongrass Sausage

• 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

1. Combine all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended.
2. Cook and taste a small sample, then add salt to taste.
3. Leave in bulk and shape as directed in individual recipes or stuff into sheep casing.
4. The sausage can be used right away.
5. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)
6. Saute or grill, or cook as directed in individual recipes.

ground pork, salt pork, garlic, shallot, lemongrass, red chile, sugar, freshly ground black pepper, fish sauce, kosher salt

Taken from www.epicurious.com/recipes/food/views/southeast-asian-pork-and-lemongrass-sausage-389511 (may not work)