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Sai Grog Chiang Mai (Thai Sausage) Recipe

Ingredients:

4 large dried chilies
1/2 teaspoon salt
1 tablespoon lemon grass -- minced
1 teaspoon minced cilantro roots -- minced
1 teaspoon kaffir lime zest/lime zest
1/2 teaspoon galanga* -- minced
2 teaspoons garlic -- minced
1 tablespoon red onions -- minced
2 cups ground pork -- (80-85% lean)
1 tablespoon kaffir lime leaves** -- minced
1/4 cup cilantro leaves -- chopped
2 tablespoon fish sauce
1 long sausage casing -- 25 ft
1/4 cup salt

Instructions:

* substitute ginger root ** substitute line zest Soak in water until soft. 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.