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I just cooked up my 1st batch of homemade Northern Thai fermented pork and venison sausages and damn they are good and so easy.

While they were cooking I made a batch of pork sausages to compare them but if they turn out like these ones I'm hooked.
The traditional recipe is.

1kg pork mince (I used 500gm fatty pork belly and 500gm minced venison rib meat)
2 cups of cooked rice, day old is best.
2 Tbs of pink or non Iodised table salt.
2 Tbs of ground pepper.

And that's it but I add.
1 Tbs of ginger
1 Tbs of garlic
1 tsp chilli (working up to 1 Tbs)

But you do whatever floats your boat, it's the rice and salt that you must have, don't change the ratios.

Put the mince in a bowl, add salt and spices and mix by hand or machine.
When mixed add the rice and mix again.
Take a sheet of cling wrap and put a length of the mix about the height of an egg accross it, then roll, twist the ends, and twist into egg size sausages.
Then put in the fridge for 3-4 and the rice ferments the meat and the salt preserves the meat.
Then you can freeze, boil or fry, I guess you could even put them in the oven, they have a really nice slightly bitter taste and you definitely won't stop at one.

They look alright.

Yummo

Thai sausage This looked really good, so I made a batch to try out. We have an annual memorial day weekend camping trip with another 6 families. So, for our first breakfast, I cooked it up with some of my homemade bacon and a mild Italian sausage that I make. Speedy's sausage was a hit. I only cooked up one package - since it was a trial run - and had almost everyone asking for more of "that sausage with rice in it."

They are very simple but amazingly good, they even go great boiled (proper Thai way to cook them) with some chillie sauce.
I mix sweet chilli with hot chillie sauce, love a hot kick now, the missus is rubbing off on me and not in the way I usually like.