Sai Grog (thai Spicy Sausage)

One of the problems with the perspective that addictions are a disease is that it leaves no room for this kind of fear of the Lord. A god who helps us to be strong in the face of illness is not the same as the God whose holiness reveals our sin, who shows us our desperate need for a mediator, restores our relationship with Him, and empowers us to live as holy children. Holiness is key. Without the knowledge of our Father’s holiness and our response of reverence, everything about God becomes ordinary.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood	Thai	Appetizers, Main dish, Thailand	10	Servings

INGREDIENTS

3	c	Ground pork
1	T	Thai red curry paste
1/4	t	MSG-optional
1/2	t	Coriander seeds-finely crush
1/2	t	Fish sauce
1	t	Chpd coriander roots or lvs
1	T	Chpd fresh lemon grass, base
1		Green onion-finely chopped
1	t	Fnly chopd KAFFIR lime leave
1		Sausage casings
1		Thread or string to close en

INSTRUCTIONS

** 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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 490 Calories From Fat: 354 Total Fat: 39.9g Cholesterol: 163.1mg Sodium: 1377.6mg Potassium: 8.6mg Carbohydrates: 3.9g Fiber: <1g Sugar: <1g Protein: 30.8g