Isan style thai sausage (sai grog isan) bwht6

Yield: 5 servings

Measure Ingredient
3¾ cup Ground pork (80-85% lean)
4 teaspoons Salt
1½ teaspoon Ground white pepper
¾ cup Cooked rice
4½ tablespoon Minced garlic
\N \N Sausage casing -- 75 mm
¼ cup Salt
\N \N Lime juice to taste
\N \N Sliced chilies to taste
\N \N Raw vegetables

Turn the casing inside out and rub gently but very well with ¼ cup salt and a little water. Rinse again and again until it become odorless. Turn it right side out and squeeze out the excess water.

Combine ground pork, 4 tsp salt, white pepper, rice and garlic and mix well. Tie a knot at one end of the casing and stuff with the sausage mixture. Poke a few holes with a clean needle where the air bubbles are present inside. Tie another knot at the end to close.

Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke more holes if necessary to prevent the sausage from rupturing. Slice the cooked sausage into ¼" pieces and arrange nicely in a plate or platter. Sprinkle lime juice. Serve with cooked sticky rice, chili peppers and raw vegetables. Makes about 5 servings. NOTE: The chilies may be added to the pork mixture instead of serving as vegetables. From Gail Shimizu.

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