Thai Sausage-Chiang Mai Style

• 4 each hot chili peppers
• 1/2 teaspoon salt
• 1 tablespoon lemongrass minced
• 1 teaspoon cilantro root chopped
• 1/2 teaspoon galangal root minced
• 2 teaspoons garlic minced
• 1 tablespoon red onion minced
• 2 cups pork ground
• 1/4 cup cilantro chopped
• 2 tablespoons fish sauce

1. Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well.
2. Rinse again and again until it become odorless.
3. Then turn it right side out and squeeze out the excess water.
4. Combine softened dried chilies, 1/2 teaspoon salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste.
5. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well.
6. Tie a knot a one end of the casing and stuff with the pork mixture.
7. Tie another knot to close.
8. Poke a few holes with a clean needles where the bubbles are present inside.
9. Charbroil or fry over medium-low heat until golden brown and fully cooked.
10. Poke a few holes while cooking to prevent rupturing.
11. Slice into 1/2 inch thick pieces.
12. Serve with cooked sticky rice and raw vegetables.

hot chili peppers, salt, cilantro root, galangal root, garlic, red onion, pork ground, cilantro, fish sauce

Taken from recipeland.com/recipe/v/thai-sausage-chiang-mai-style-46025 (may not work)