1 (sai grog chiang mai)
4 lg dried chilies,
1 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
1 long sausage casing, 25
1/4 cup salt
A Recipe for
Thai Sausage-Chiang Mai Style Bwht68a
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This Recipe for Thai Sausage-Chiang Mai Style Bwht68a is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Thai Sausage-Chiang Mai Style Bwht68a from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 5
Thai Sausage-Chiang Mai Style Bwht68a Recipe brought to you by Recipes To-Go