Classic Silky Sausage

Directions

1. 1
   Fill a 4- or 5-quart pot two-thirds full with water and bring to a boil over high heat.
2. 2
   Lower the heat and cover to keep warm.
3. 3
   Shaping and wrapping the paste is like rolling a very stubby cigar.
4. 4
   Put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface with a short side closest to you.
5. 5
   Center the piece of banana leaf on the foil.
6. 6
   Use a rubber spatula to deposit the paste near the bottom edge of the leaf (the edge closest to you), roughly shaping it into a fat 5-inch-long log.
7. 7
   Do not get any paste on the foil.
8. 8
   Roll up the leaf to encase the paste, creating a cylinder 3 inches in diameter.
9. 9
   Place the cylinder at one of the short ends of the foil and roll it up, letting the foil naturally overlap to form a silver tube.
10. 10
    Finish by sealing the ends closed and then folding them toward the center.
11. 11
    Because the paste expands during cooking, you need to tie the package with kitchen string to secure it.
12. 12
    In general, a cross tie followed by another loop around the sausagemuch like tying a very small roastworks well.
13. 13
    There is no need to be fancy, but to ensure the shape and compactness of the paste, make sure the string is taut.
14. 14
    Return the pot of water to a boil.
15. 15
    Drop in the sausage and boil for 40 minutes, replenishing with extra boiling water as needed.
16. 16
    During cooking, the foil will darken and the sausage will puff up, push against the string, and eventually float.
17. 17
    Dont be alarmed; it will deflate afterward.
18. 18
    Use tongs to remove the cooked sausage from the pot.
19. 19
    Let cool completely before untying and removing the foil.
20. 20
    Keep the banana leaf in place.
21. 21
    Put the sausage in an airtight container or zip-top plastic bag and refrigerate until serving.