Yield: 10 servings
Measure | Ingredient |
---|---|
3 cups | Ground pork |
1 tablespoon | Thai red curry paste |
¼ teaspoon | MSG-optional |
½ teaspoon | Coriander seeds-finely |
\N \N | Crush |
½ teaspoon | Fish sauce |
1 teaspoon | Chpd coriander roots or lvs |
1 tablespoon | Chpd fresh lemon |
\N \N | Grass(base) |
1 \N | Green onion-finely chopped |
1 teaspoon | Fnly chopd KAFFIR lime |
\N \N | Leave |
1 \N | Sausage casings |
1 \N | Thread or string to close |
\N \N | 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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