Sai Grog (Thai Spicy Sausage) Recipe




Sai Grog (Thai Spicy Sausage) Ingredients

3 cup ground pork
1 tbsp thai red curry paste
1/4 tsp msg-optional
1/2 tsp coriander seeds-finely crush
1/2 tsp fish sauce
1 tsp chpd coriander roots or lvs
1 tbsp chpd fresh lemon grass(base)
1 green onion-finely chopped
1 tsp fnly chopd kaffir lime leave
1 sausage casings
1 thread or string to close en

A Recipe for
Sai Grog (Thai Spicy Sausage)

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Sai Grog (Thai Spicy Sausage)

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Sai Grog (Thai Spicy Sausage) Directions

*** 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.

Serves: 10

 

 

 

 

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Sai Grog (Thai Spicy Sausage) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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