Sai grog chiang mai (thai sausage)

Yield: 5 Servings

Measure Ingredient
\N \N (Sai Grog Chiang Mai)
4 xes Lg Dried chilies,
\N \N Soak in water until soft
½ teaspoon Salt
1 tablespoon Minced lemon grass
1 teaspoon Minced cilantro roots
1 teaspoon Kaffir lime zest/lime zest
½ teaspoon Minced galanga
2 teaspoons Minced garlic
1 tablespoon Minced red onions
2 cups Ground pork (80-85% lean)
1 tablespoon Minced Kaffir lime leaves
¼ cup Chopped cilantro leaves
2 tablespoons Fish sauce
\N \N Long sausage casing, 25\"
¼ cup Salt

Turn the casing inside out and rub with ¼ 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, ½ 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 ½" thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings. From Gail Shimizu.

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