Try this Sai Grog Chiang Mai (Thai Sausage) recipe, or contribute your own.
Suggest a better descriptionTurn 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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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 5 | ||
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Calories: 297 | ||
Calories from Fat: 179 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 65.3mg | 20 % | |
Sodium 617.3mg | 21 % | |
Potassium 603.7mg | 16 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 9.3g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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