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Sai Grog Chiang Mai Thai Sausage | Ethnic Recipes » Thai Recipes

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
recipe Sai Grog Chiang Mai Thai Sausage

* substitute ginger root ** substitute line zest Soak in
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water until soft. Turn the casing inside out and rub with 1/4
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cup salt and a little water gently but very well. Rinse again and again until
Sai Grog Chiang Mai Thai Sausage
it become odorless. Then turn it right side out and squeeze out the excess water. Combine softened dried

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chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic
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and onions in a blender and grind to a paste. Mix the chili paste, pork,
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Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a
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one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few
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holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low
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heat until golden brown and fully cooked. Poke a few holes while cooking
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to prevent rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky rice and raw
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vegetables. Makes about 5 servings.






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    Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .

    Views: 3017 | Author: Shad0w | 13 December 2009 | Comments (0)


    Sai Grog Chiang Mai Thai Sausage
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