Thai-style Potato Sausage

Ingredients

4 pounds Ground Pork
3 cups Potato Shreds, Dehydrated Toasted at 350 for 12 min, convection, then processed to breadcrumb texture
4 cups Potato Flakes, Dehydrated, Reconstituted as mashed potatoes
8 tablespoons Fish Sauce
8 tablespoons Water
8 tablespoons Lime Juice
1 teaspoon Sugar
2 teaspoons Ginger, grated
2 teaspoons Lemongrass Paste
2 cups Red Onion, minced
2 teaspoons Kefir Lime Leaf, rib removed and finely shredded
4 tablespoons Mint, fresh, finely chopped
4 tablespoons Thai Basil, fresh, finely chopped
4 Tablespoons Cilantro, fresh, finely chopped
4 tablespoons Kosher Salt
5 feet Hog Casings, rinsed under cold water

Ensure all ingredients and equipment (mixer bowl, paddle, sausage attachment tools) are very cold.
In a mixer bowl with a paddle attachment, combine all ingredients and mix well until everything is fully incorporated. Hold ingredients cold as you prepare the sausage casings and assemble the sausage stuffing attachments.
To stuff into casings, tie off one end of the casing and fit the other end on the tube of the sausage stuffer. Add the seasoned potato-pork mixture to the hopper and continue at low speed. This works best with two people. Stuff casing and make 4″ sausages by twisting toward you and the next sausage away from you. Continue until you have stuffed all of the ground mixture. Use a sausage pricker to prick once or twice each sausage.
Chill for 24 hours or overnight before cooking.
To cook: Sear on flat-top or skillet on medium Reserve for service or cook through to 155°F in 350°F oven for 15 minutes.
Serve with white rice or rice noodles and fresh vegetables like cucumber, carrots, fresh herbs, and nuoc cham dressing.

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