Photo: John Autry
Hands-on Time
15 Mins
Total Time
25 Mins
Serves 5

Chiang Mai sausages are one of the glories of Northern Thai cuisine. The forcemeat used for the sausages makes a great slider-like patty full of vibrant flavor. Serve with Roasted Eggplant Salsa and Thai Sticky Rice for a delicious Thai meal. The ingredient list includes some items that may be unfamiliar; you can find them at Southeast Asian markets, or use the substitutes listed below. For even more deliciousness, grill the patties outdoors for notes of smoke and char.

How to Make It

Step 1

Combine pork and salt in a medium bowl; toss to combine.

Step 2

Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.

Step 3

Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.

Step 4

Wine Notes: Try a light, crisp white to balance out the fiery chiles. Weingut Fred Loimer, Lois, Grüner Veltliner 2010 ($14) has plenty of refreshing acidity, plus a two-pronged hit of citrus aromas and spicy flavors that measure up to the sliders' aromatic lemongrass and galangal. --Scott Jones

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Ratings & Reviews

sukeedog's Review

July 12, 2014
Excellent flavor. I was able to track down Thai chiles and Kaffir lime leaves but not galangal, so subbed ginger for that. Served alongside a coconut rice-lentil pilaf, which went well.

sprkler's Review

June 09, 2012
everyone I've made these for has loved them -- I used chili garlic sauce or sometimes sweet chili sauce instead of the thai chilies, paste versions of lemongrass and ginger, and I don't bother with the salt. (note the recipe says 14 cups of cilantro, but it should be 1/4 cup). I've also tried them with garlic scapes, ground turkey and ground chicken and they have all come out great. I think it helps to give them a good char in the grill pan too.

hmbkiki's Review

January 04, 2012
My husband and I are very picky about our Asian food and we loved this! The recipe in the magazine calls for 1/4 c. of cilantro. I used ginger and lime zest and it was great.

twosandalz's Review

December 13, 2011
My family and I love these. I've made them several times and am bringing them to a potluck. The fresh mint and a little squeeze of lime juice add a delicious finish to the sliders. Some adjustments I made: omitted the salt, used 4 cups of cilantro (not 14), used mild red chilis, ginger instead of galangal, and lemon grass paste. I've also replaced the meat with chickpeas for a meatless dish, which was delicious.

hawaiikim's Review

December 07, 2011
I used a little more than the amounts the recipe called for, and the patties came out pretty flavorful. I would double the ingredients (except the pork) next time. A sauce would be a good complement. I squeezed lime juice and added some sriracha.

katiethurn's Review

November 09, 2011
This was dry and tasteless. Additional condiments of peanut sauce, thai fish sauce, etc., did not help. A big waste of ingredients, time, and money.