Sai Grog (Thai Spicy Sausage)

Recipe Ingredients

3 cups	187g / 6.6oz	Ground pork
1 tablespoon	15ml	Thai red curry paste
1/4 teaspoon	1.3ml	MSG-optional
1/2 teaspoon	2.5ml	Coriander seeds-finely crush
1/2 teaspoon	2.5ml	Fish sauce
1 teaspoon	5ml	Coriander, chopped
1 tablespoon	15ml	Fresh lemon grass, chopped
1		Green onion-finely chopped
1 teaspoon	5ml	Kaffir lime leaves, finely chopped
1		Sausage casings
1		Thread or string to close en

Recipe 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.

Source:
Jill Norman "The Complete Book of Spices"

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