Thai sausage-chiang mai style bwht68a
Yield: 5 Servings (
Ingredients:
- 4 x Lg Dried chilies Soak in water until soft
- 1/2 ts Salt
- 1 tb Minced lemon grass
- 1 ts Minced cilantro roots
- 1 ts 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
Instructions:
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.
