Sai Grog Chiang Mai (Thai Sausage)
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Yield: 5 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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|1/4 ccilantro leaves; Chopped|
|2 cGround pork; (80-85% lean)|
|1 tscilantro roots; Minced|
|(Sai Grog Chiang Mai)|
|1 tblemon grass; Minced|
|1/2 tsgalanga; Minced|
|2 tsGarlic; minced|
|2 tbFish sauce|
|1 tsKaffir lime zest; or lime zest|
|1 tbred onions; Minced|
|1 25-inchsausage casing|
|4 LgDried chilies; Soak in water until soft|
|1 tbKaffir lime leaves; Minced|
Sai Grog Chiang Mai (Thai Sausage) Preparation
Turn the casing inside out and rub with 1/4 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, 1/2 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 1/2" thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings. From Gail Shimizu. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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