Thai spicy sausage (sai grog)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Ground pork |
| 1 | tablespoon | Thai red curry paste |
| ¼ | teaspoon | MSG-optional |
| ½ | teaspoon | Coriander seeds-finely |
| Crush | ||
| ½ | teaspoon | Fish sauce |
| 1 | teaspoon | Chpd coriander roots or lvs |
| 1 | tablespoon | Chpd fresh lemon |
| Grass(base) | ||
| 1 | Green onion-finely chopped | |
| 1 | teaspoon | Fnly chopd KAFFIR lime |
| Leave | ||
| 1 | Sausage casings | |
| 1 | Thread or string to close | |
| En | ||
Directions
*** 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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