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