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Title: Thai Sausage-Chiang Mai Style Bwht68a
Categories: Thai
Yield: 5 Servings

  (Sai Grog Chiang Mai)
4xLg Dried chilies,
  Soak in water until soft
1/2tsSalt
1tbMinced lemon grass
1tsMinced cilantro roots
1tsKaffir lime zest/lime zest
1/2tsMinced galanga
2tsMinced garlic
1tbMinced red onions
2cGround pork (80-85% lean)
1tbMinced Kaffir lime leaves
1/4cChopped cilantro leaves
2tbFish sauce
  Long sausage casing, 25"
1/4cSalt

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.

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