Harold Dieterles Chiang Mai Sausage Lettuce Cups

• 4 cloves garlic, roughly chopped
• 1-inch knob ginger root, peeled and chopped
• 2 tablespoons chopped lemongrass
• 1 small shallot, peeled and thinly sliced
• 3 Thai red chilies, seeds removed
• 4 fresh kaffir lime leaves, roughly chopped
• 1/4 cup fish sauce
• 3 tablespoons oyster sauce
• 2 tablespoons cilantro, roughly chopped
• 2 pounds ground pork shoulder
• Hog casing as needed
• 1/2 cup palm sugar
• 1/4 cup water
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 red chili, seeds removed, sliced
• 1 green chili, seeds removed, sliced
• 1-inch knob ginger root, peeled and julienned
• 20 Bibb lettuce cups
• 1/4 cup mint leaves
• 1/4 cup thai basil leaves
• 1/4 cup cilantro leaves

1. Place all ingredients up to the ground pork shoulder in a food processor and run until combined.
2. Reserve in a large bowl.
3. Using your hands, fold the ground pork into the liquid until all meat is well seasoned.
4. Using a sausage stuffer, stuff the pork into the hog casing and hang refrigerated overnight.
5. When you are ready to grill, season the sausage with salt and pepper and brush with olive oil.
6. Heat the grill to 500 and cook for 10 minutes, turning a couple of times.
7. Set aside.

garlic, ginger root, lemongrass, shallot, red chilies, fresh kaffir lime, fish sauce, oyster sauce, cilantro, ground pork shoulder, palm sugar, water, fish sauce, lime juice, red chili, green chili, ginger root, bibb lettuce, mint leaves, thai basil, cilantro

Taken from www.foodrepublic.com/recipes/harold-dieterles-chiang-mai-sausage-lettuce-cups/ (may not work)