| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Thai | Appetizers, Main dish | 10 | Servings |
INGREDIENTS
| 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 |
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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