Title: Thai Spicy Sausage (Sai Grog)
Categories: Ethnic Appetizer Main
Yield: 10 Servings
| 3 | c | Ground pork |
| 1 | tb | Thai red curry paste |
| 1/4 | ts | MSG-optional |
| 1/2 | ts | Coriander seeds-finely crush |
| 1/2 | ts | Fish sauce |
| 1 | ts | Chpd coriander roots or lvs |
| 1 | tb | Chpd fresh lemon grass(base) |
| 1 | | Green onion-finely chopped |
| 1 | ts | Fnly chopd KAFFIR lime leave |
| 1 | | Sausage casings |
| 1 | | Thread or string to close en |
*** Mix all ingredients in a large bowl, set aside. Fill pork mixture into
casing using a teaspoon. Close ends tie every 5" along the filled casing.
Before grilling, make a small pinhole on either side of the sausage. This
is to ensure that the sausage doesn't burst when being cooked. Grill on the
bar-b-que grill outside on in an oven broiler. Cook until brown and juicy.
Serve hot with cooked sticky rice or warm cooked rice. From Sopit Merrill.