Thai sausage-chiang mai style bwht68a
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (Sai Grog Chiang Mai) | ||
| 4 | xes | Lg Dried chilies, |
| 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 |
| Long sausage casing, 25\" | ||
| ¼ | cup | Salt |
Directions
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.