Thai Spicy Sausage (Sai Grog)

• 3 cups ground pork
• 1 tablespoon red curry paste
• 1/4 teaspoon monosodium glutamate optional
• 1/2 teaspoon coriander seeds finely crushed
• 1/2 teaspoon fish sauce
• 1 teaspoon coriander root chopped, roots
• 1 tablespoon lemongrass chopped, fresh (base)
• 1 Green scallions, spring or green onions finely chopped
• 1 teaspoon kaffir lime leaves finely chopped
• 1 each sausage casing

1. Mix all ingredients in a large bowl, set aside.
2. Fill pork mixture into casing using a teaspoon.
3. Close ends tie every 5" along the filled casing.
4. Before grilling, make a small pinhole on either side of the sausage.
5. This is to ensure that the sausage doesn't burst when being cooked.
6. Grill on the bar-b-que grill outside on in an oven broiler.
7. Cook until brown and juicy.
8. Serve hot with cooked sticky rice or warm cooked rice.

ground pork, red curry, glutamate optional, coriander seeds, fish sauce, coriander root, green scallions, lime, sausage casing

Taken from recipeland.com/recipe/v/thai-spicy-sausage-sai-grog-33369 (may not work)