Thai sausage meat

2 kg meat from the pork shoulder

1 kg pork belly

50 g fine sea salt

10 g sugar

5 g freshly ground pepper

6 g fresh hot Thai chili peppers

6 g fresh or frozen kaffir lime leaves

10 g lemongrass

15 g galangal

30 g bunch fresh coriander

15 g fresh Thai basil

zest of 2 organic limes

juice of 1 organic lime

Pork intestine in brine (26/28 caliber)

1 pork net

1 large cauliflower

100 g panko flour

Cut the shoulder meat and pork belly into 3-4 cm cubes and chill again immediately. Finely grind the pepper in a mortar or mill. Finely chop the chillies, kaffir lime leaves, lemongrass and galangal. If available, brush off the coriander roots and finely chop with the stalks, roughly chop the leaves and roughly chop the Thai basil.

Add all the spices, herbs, lime zest and lime juice to the sliced meat and mix well. Pass the seasoned meat through a mincer with a 4-5 mm disc. Mix and knead by hand until the sausage meat has a noticeable consistency. Refrigerate immediately.

Rinse the pork intestine in warm water and then soak in warm water for a good 10 minutes. The mixture can be used to make sausage in casings and in a pork net - or it can be used to fill a lightly pre-cooked cauliflower. This is cooked indirectly in a shallow baking dish for 30 minutes at 180°C in the Monolith Kamado. Toast the panko breadcrumbs and sprinkle over the stuffed cauliflower before serving.