Made in Bangkok by the legendary Feng Chen aka @leopardcrust, this herby Thai Sausage Pizza recipe is one outrageously flavoursome dish you need to try. It features ‘Sai ua’ which is a popular type of sausage from the north of Thailand, made with galangal, cloves, lemongrass, coriander and kaffir lime leaves. You can load it up onto your chosen pizza dough base or make it into patties for the ultimate breakfast sandwich, cooked to perfection in your Roccbox or Dome.
Pound the chilli flakes, galangal, lemongrass, garlic, shallots and coriander in a pestle and mortar. Add the fish sauce and turmeric powder to the mixture and stir to combine.
Next, mix the herb paste together with the minced pork and kaffir lime leaves.
If you like, you can make this sausage ahead of time, even a day ahead. The flavours will marry together better!
Open up your pizza dough of choice (we recommend the Sourdough Pizza Recipe if you’re looking for some inspiration). Load up the base with the tomato sauce and fish sauce, then scatter the mozzarella and minced pork over the pizza.
Bake it at 400°C/750°F in your Gozney Roccbox or Dome. Once cooked, top with pickled bird’s eye chillies and chilli flakes to your liking. Jalapenos work great as a substitute for pickled chillies. Enjoy!
For the herb paste:
1-3 tbsp dried chilli flakes
2 slices of galangal, chopped
1 stalk lemongrass, bottom half only, thinly sliced
2 large cloves garlic
5 chopped shallots
8 stems of coriander (including roots if possible)
1 tbsp fish sauce (plus more for the pizza)
1 tsp turmeric powder
For the sausage:
300g / 10.5oz minced pork (the fattiest available) [200g / 7oz minced pork & 100g / 3.5oz pork fat]
5 kaffir lime leaves, cut into long, thin ribbons
For the pizza:
Your pizza dough of choice