Place the dried puya chilies in a bowl and cover with hot water. Let them soak for 10 minutes to soften, then drain and chop coarsely. Transfer the chilies to a mortar and pestle and pound them until fully broken down into a paste. Gradually add the lemongrass, galangal, turmeric, shallots, garlic, cilantro stems, lime leaves, palm sugar, shrimp paste, and fish sauce. Work each ingredient in thoroughly, pounding until a thick, cohesive paste forms. Set aside once the mixture becomes smooth and aromatic.

Place the grinder parts, including the large cutting die, along with the mixing bowl and paddle attachment of a stand mixer, into the freezer to chill. Spread the cubed beef and beef fat evenly on a baking sheet and place in the freezer for 30 to 60 minutes, or until firm but not frozen.

Using the chilled grinder and large die, grind the beef and fat into a mixing bowl set over another bowl filled with ice. This keeps the mixture cold and safe during processing. Add the prepared spice paste, finely chopped lime leaves, cilantro, and salt to the ground meat. Attach the chilled paddle and bowl to the stand mixer and blend the mixture on low speed for about 1 minute, just until evenly seasoned and lightly sticky.

Form a small patty from the sausage mixture and pan-fry it over medium-high heat until cooked through. Taste and adjust seasoning—add more salt or toasted chili powder as needed to achieve the desired balance of heat and saltiness.

Once seasoned to your liking, stuff the sausage mixture into soaked hog casings. Twist the links to seal or tie with butcher’s twine. Shape the filled sausage into coils and secure them by threading two skewers through each coil in a crisscross fashion to help maintain their shape during grilling.

Light a chimney starter three-quarters full of charcoal. When the coals are fully lit and coated in gray ash, arrange them in an even layer across the charcoal grate. Set the cooking grate in place, cover, and allow the grill to preheat for about 5 minutes. Clean and oil the grill grate thoroughly.

Grill the sausage coils directly over the hot coals, turning occasionally to ensure even browning. Cook until deeply golden on the outside and the internal temperature reaches 155–160°F, about 10 minutes.

Transfer the sausages to a cutting board and allow them to rest for 5 minutes. Remove the skewers, slice on a diagonal into 1-inch pieces, and arrange on a platter. Serve immediately while warm and fragrant.