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
Reviews
☆☆☆☆☆
What delicious sausages this recipe made! Savory, hot, and tart with just a hint of zing from the galanga made this a joy to prepare and eat! We were delighted with this recipe, the entire family got into the act and it was such a fun process! A+
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