Sie Grawk Woonsen Hed Hom – Pork Noodle & Mushroom Sausages

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This sausage is pork, with noodle as the meat stretcher and mushroom as the flavouring. This sausage really needs a helping of fat to blend it, hence the addition of pork back fat.

Sie Grawk Woonsen Hed Hom

Sie Grawk Woonsen Hed Hom - Pork Noodle & Mushroom Sausages

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Course: Sausages
Author: The Cook



  • Rinse the sausage skins, mine came packed in salt, they needed extensive rinsing.
  • Soak the glass noodles and mushrooms in water for 6-8 hours.
  • Blend the galangal, lemon grass, kaffir lime leaves, garlic, coriander root and pork fat together in a blender.
  • Mix all the ingredients together. A food mixer is a good idea at this point, you want a well blended mix.
  • Pipe into the sausage skin.
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You can taste and adjust the filling, by cooking a spoonful in the microwave or skillet and tasting it.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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