| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Thailand, Sausage |
5 |
Servings |
INGREDIENTS
|
|
(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 |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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