Thai · Authentic-ish Thai
Northern Thai Sausage
278 kcal a serving, against 456 for the traditional version. That is 178 kcal off, or 39%, with 37.3g of protein. Serves 6. 90 minutes.
What the traditional version is
Pork belly, minced coarse, mixed with chilli, lemongrass, kaffir lime leaf, galangal, shallots, garlic, coriander, fish sauce and a fistful of fresh herbs. Packed into hog casings, twisted into fat sausages, then grilled until blistered and sizzling. Every mouthful's unctuous, oily and loud with herbs and chilli.
What changed, and what each change costs
950g pork belly to 750g pork-shoulder (lean)
Pork belly is fat on fat. It's a sausage, not a P.E. lesson, so the traditional recipe lets rip. Pork shoulder is the only cut that gives me meat content and at least some moisture without melting into leather, but there's much less fat. I can't promise it'll be juicy, but at least it won't crumble into sawdust.
What it costs you. You lose that luscious, oozing bite. The flavour is still there from all the herbs, but the texture is a compromise. Nobody's going to call it 'juicy'.
Adds 300g chicken-breast, minced
If you just cut fat, you get a dry sausage and a sulky table. Adding chicken breast isn't how grandma did it, but it boosts the protein and gives a softer middle, even if the fat's missing.
What it costs you. You get a firmer sausage and a higher protein punch, but the fattiness steps aside. If you're used to sausages dripping down your wrist, you'll have to settle for a napkin that stays clean.
No extra oil, no extra fat
The original sloshes in oil as if it's finishing a stir-fry, on top of what's already in the pork belly. Here, you just don't need it - there's not enough fat for it to make sense.
What it costs you. You get a much lighter, leaner sausage. On the plus side, you can eat a few without having to nap immediately. On the minus side, it isn't the sausage you remember.
Retain all the herbs, aromatics and seasoning
If you pull out the fat, you at least want to keep the rest of the flavour fireworks. Lemongrass, chilli, lime leaf, galangal: all in, all strong.
What it costs you. The taste profile's familiar, and the sausage smells the part. It's just the mouthfeel that's stricter.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 456 | 278 |
| Protein | 31.9g | 37.3g |
| Fat | 33.8g | 10.4g |
| Saturated fat | 11.7g | 3.4g |
| Carbohydrate | 6.7g | 6.7g |
| Protein per 100 kcal | 7g | 13.4g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Thai prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. fish.
The method is in the book
This sausage isn't the Chiang Mai classic, but it's got the soul of it. The original has that lush, greasy-snap bite - mine doesn't. Instead, you get a much leaner, still fragrant, sturdy link you can eat without needing to wipe your chin every bite. If you want the real juice, you need the fat. But for the rest of us, this is one way to keep the whisky flowing and not have to adjust your waistband.
The quantities and the method for this dish are in Authentic-ish Thai, along with 50 more. It is not out yet. The swap kit is free in the meantime.