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
- 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 teaspoon 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 inch thick pieces.
- 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)