Fresh Pork Sausage

This Moo Yaw is freely adapted and considerably changed from a recipe that comes from Udon in Northeast Thailand. The original was written down for me by a young Thai student who remarked, disarmingly, that it tasted like Spam! My version is more highly spiced, and I hope the young student of so long ago would now approve.

Just a few comments about sausage-making. In Thailand the sausage is formed in large (3"+ diameter) logs and wrapped in banana leaves or muslin before stea