Basil Pork Snail Sausage

This is my invention! I believe many of us are familiar with Thai Basil Pork and Snail Sausages separately. This recipe combines both together! 

Ingredients: 

- 500g of minced pork 

- thai basil, chopped 

- 2 chili padi, chopped 

- 3 cloves of garlic, minced 

- 3 tablespoons of fish sauce 

- 1 tablespoon of sesame oil 

- about 10 sheets of large spring roll skin 

Procedures:

1) In a mixing bowl, add minced pork, thai basil, chili, garlic, fish sauce and sesame oil. Mix well. 

2) Line up the 10 sheets of large spring roll skin side by side and overlapping with each other. (see below) 

3) Line the minced pork in a cylindrical shape across all sheets of spring roll. Roll them up and swirl it into a snail shape. Use a long satay stick to pierce through the sausage and hold the shape. 

4) Pan-fry the snail sausage such that both sides are golden brown. 

5) Bake it in the oven at 180 degree celsius for another 15 minutes. Serve. 





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