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| Thai Sausage-Chiang Mai Style Recipe |
Category: Ethnic / Thai
Rating:
N/A
Servings: 5
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Ingredients
1 (sai grog chiang mai)
4 single lg dried chilies,
1 soak in water until soft
1/2 teaspoon salt
1 tablespoon minced lemon grass
1 teaspoon minced cilantro roots
1 teaspoon kaffir lime zest/lime zest
1/2 teaspoon minced galanga
2 teaspoon minced garlic
1 tablespoon minced red onions
2 cup ground pork (80-85% lean)
1 tablespoon minced kaffir lime leaves
1/4 cup chopped cilantro leaves
2 tablespoon fish sauce
1 long sausage casing, 25
1/4 cup salt
Cooking Directions:
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/mmkah001.zip
thai
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