Thai Sausage-Chiang Mai Style-(sai grog chiang mai)

Recipe Ingredients

		Spice Ingredients
		Dried chilies, soak in water until soft (large)
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Minced lemon grass
1 teaspoon	5ml	Minced cilantro roots
1 teaspoon	5ml	Kaffir lime zest/lime zest
1/2 teaspoon	2.5ml	Minced galanga
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Minced red onions
2 cups	125g / 4.4oz	Ground pork
1 tablespoon	15ml	Minced kaffir lime leaves
1/4 cup	4g / 0.1oz	Chopped cilantro leaves
2 tablespoons	30ml	Fish sauce
		Long sausage casing - 25"
1/4 cup	59ml	Salt

Recipe 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 spice ingredients and grind in spice grinder. Place meat in large mixing bowl or in sausage making machine. Add spices mixture and mix by hand or with machine.

Fill casings and twist. These sausages must be cooked.

Grill or saute sausage or freeze raw sausages until needed, then cook.

Source:
the California Culinary Academy

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