Sai Oua (Northern Thai Sausage)

4 Servings

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Sai Oua (Northern Thai Sausage) Ingredients

1 lb Minced pork	1 tb Takhrai (lemon grass) very
1 ts Salt	1 ts Phom kha (galangal or lao
1/4 c Kratiem (garlic); minced	1 tb Hom daeng (shallot); chopped
1/4 c Bai pak chi (coriander or	1 tb Kapi (fermented shrimp
1 ts Freshly ground black pepper	1 tb Prik ki nu (green Birdseye
1/4 c Lime juice

Instructions for Sai Oua (Northern Thai Sausage)

Date: Tue, 14 May 1996 12:52:12 -0700 From: "Colonel I. F. K. Philpott" This is a quite different sausage, this time from the Chiang Mai region of northern Thailand. It can be formed into sausages about 4" long, or into hamburger style patties or meatballs (delicous in guaitiao (noodle soup)) make sure the lemon grass is very finely chopped (put it through a food processor or grind in a mortar and pestle). Combine all the ingredients and stuff a sausage casing and form 4" sausages, or form into patties or meatballs. fry or broil until cooking to your taste. Traditionally this is served with sticky rice. These sausages are also sold, spiked on wooden skewers, as popular "hawker food" throught Thailand, and eaten as you walk along the roadway... CHILE-HEADS DIGEST V2 #320 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized