thai spicy sausage (sai grog)
| Measure | Ingredient |
|---|---|
| 3 cups | Ground pork |
| 1 tablespoon | Thai red curry paste |
| ¼ teaspoon | MSG-optional |
| ½ teaspoon | Coriander seeds-finely |
| Crush | |
| ½ teaspoon | Fish sauce |
| 1 teaspoon | Chpd coriander roots or lvs |
| 1 tablespoon | Chpd fresh lemon |
| Grass(base) | |
| 1 | Green onion-finely chopped |
| 1 teaspoon | Fnly chopd KAFFIR lime |
| Leave | |
| 1 | Sausage casings |
| 1 | Thread or string to close |
| En |
*** Mix all ingredients in a large bowl, set aside. Fill pork mixture into casing using a teaspoon. Close ends tie every 5" along the filled casing. Before grilling, make a small pinhole on either side of the sausage. This is to ensure that the sausage doesn't burst when being cooked. Grill on the bar-b-que grill outside on in an oven broiler. Cook until brown and juicy. Serve hot with cooked sticky rice or warm cooked rice. From Sopit Merrill.
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