Title: Thai Sausage-Chiang Mai Style Bwht68a
Categories: Thai
Yield: 5 Servings
| | | (Sai Grog Chiang Mai) |
| 4 | x | Lg Dried chilies, |
| | | Soak in water until soft |
| 1/2 | ts | Salt |
| 1 | tb | Minced lemon grass |
| 1 | ts | Minced cilantro roots |
| 1 | ts | Kaffir lime zest/lime zest |
| 1/2 | ts | Minced galanga |
| 2 | ts | Minced garlic |
| 1 | tb | Minced red onions |
| 2 | c | Ground pork (80-85% lean) |
| 1 | tb | Minced Kaffir lime leaves |
| 1/4 | c | Chopped cilantro leaves |
| 2 | tb | Fish sauce |
| | | Long sausage casing, 25" |
| 1/4 | c | Salt |
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.