Sai Grog Chiang Mai (Thai Sausage)

Recipe Ingredients

4 tablespoons	60ml	Dried chilies (large)
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Lemon grass - minced
1 teaspoon	5ml	Minced cilantro roots - minced
1 teaspoon	5ml	Kaffir lime zest/lime zest
1/2 teaspoon	2.5ml	Galanga* - minced
2 teaspoons	10ml	Garlic - minced
1 tablespoon	15ml	Red onions - minced
2 cups	125g / 4.4oz	Ground pork - (80-85% lean)
1 tablespoon	15ml	Kaffir lime leaves** - minced
1/4 cup	4g / 0.1oz	Cilantro leaves - chopped
2 tablespoons	30ml	Fish sauce
1		Sausage casing - 25 ft
1/4 cup	59ml	Salt

Recipe Instructions

* substitute ginger root

** substitute line zest

Soak in water until soft.

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.

Source:
Bobby Flay and Jack McDavid

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