Thai spicy sausage (sai grog) hkrt62b

Yield: 10 servings

Measure 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 \N Green onion-finely chopped
1 teaspoon Fnly chopd KAFFIR lime leave
1 \N Sausage casings
1 \N Thread or string to close 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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