Thai Sausage-chiang Mai Style Bwht68a Recipe

Thai Sausage-chiang Mai Style Bwht68a Recipe

Yield: 5 Servings
Recipe by luhu.jp

Ingredients:
, Sai Grog Chiang Mai
Lg Dried chilies,
Soak in water until soft,
1/2 tsp: Salt,
1 tbsp: Minced lemon grass,
1 tsp: Minced cilantro roots,
1 tsp: Kaffir lime zest/lime zest,
1/2 tsp: Minced galanga,
2 tsp: Minced garlic,
1 tbsp: Minced red onions,
2 cup: Ground pork, 80-85% lean
1 tbsp: Minced Kaffir lime leaves,
1/4 cup: Chopped cilantro leaves,
2 tbsp: Fish sauce,
Long sausage casing, 25"
1/4 cup: Salt,

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.


Source from luhu.jp