Thai Red Curry Pork Sausage

Servings: Yields 24 oz (700 g)

Recipe by

Chef Ron Desantis , Culinary Institute of America

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Ingredients

Directions

Nutrition

Ingredients

14 oz (400 g) pork shoulder or butt

3 oz (90 g) red curry paste

7 oz (200 g) whole red lentils, cooked

Directions

Cube pork and grind through medium blade.
Puree red curry paste with cooked lentils.
Mix curry-lentil paste with ground pork. Stuff into casings and cook accordingly.

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Chef Ron Desantis , Culinary Institute of America

Thai Red Curry Pork Sausage

Servings: Yields 24 oz (700 g)

Chef Ron Desantis , Culinary Institute of America

Ingredients

Directions

Tags

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