Sai Grog Chiang Mai Thai Sausage

Serving Size : 4
Ingredients

for prepare Sai Grog Chiang Mai Thai Sausage

:

Amount	Measure	Ingredient - Preparation Method
4	large	dried chilies
1/2	teaspoon	salt
1	tablespoon	lemon grass - minced
1	teaspoon	minced cilantro roots - minced
1	teaspoon	kaffir lime zest/lime zest
1/2	teaspoon	galanga* - minced
2	teaspoons	garlic - minced
1	tablespoon	red onions - minced
2	cups	ground pork - (80-85% lean)
1	tablespoon	kaffir lime leaves** - minced
1/4	cup	cilantro leaves - chopped
2	tablespoons	fish sauce
1	long	sausage casing - 25 ft
1/4	cup	salt

* substitute ginger root ** substitute line zest Soak in water until soft. Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings.

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