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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