*  Exported from  MasterCook  *

                 THAI SAUSAGE-CHIANG MAI STYLE BWHT68A

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Thai

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       (Sai Grog Chiang Mai)
  4       x            Lg Dried chilies,
                       Soak in water until soft
    1/2   ts           Salt
  1       tb           Minced lemon grass
  1       t            Minced cilantro roots
  1       t            Kaffir lime zest/lime zest
    1/2   ts           Minced galanga
  2       ts           Minced garlic
  1       tb           Minced red onions
  2       c            Ground pork (80-85% lean)
  1       tb           Minced Kaffir lime leaves
    1/4   c            Chopped cilantro leaves
  2       tb           Fish sauce
                       Long sausage casing, 25"
    1/4   c            Salt

 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.



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