Sai Ua And Num Prik Noom

• 3/4 cup ground pork
• 1 cup fat pork belly, cut into small dice
• 5 kaffir lime leaves finely chopped
• 1/2 cup lemongrass finely-chopped fresh
• 2 tablespoons galangal finely-chopped fresh
• 2 tablespoons red curry paste
• 1 teaspoon turmeric powder
• 2 teaspoons sugar
• 3 tablespoons soy sauce thin
• sausage casing Hog Casings

1. In a mortar and pestle, pound together lemongrass, kaffir lime leaves, and galangal until fine.
2. In a large mixing bowl, add pork and the rest of the ingredients, mix well.
3. Mix by hand a glove. Do not knead, make sure the pork fat stays in shape.
4. Tie one end of the pork casing with string then use a funnel to force the mixture into the casing.
5. Prevent air bubbles from forming, and do not over-stuff it. Tie the other end.
6. Now your sausage is ready to cook.
7. For best results, use a bamboo skewer to poke holes in the casing.
8. Poke it before and during the cooking process, this will make sure that the sausage doesn't break while cooking.
9. Before eat grill or fried on low heat, keeping watch. Flip and poke until golden brown, dry and aromatic (about 25 to 30 minutes (depending on the size of the sausage).
10. Serve with Num Prik Noom. and fresh vegetables.

ground pork, pork belly, lime, fresh, fresh, red curry, turmeric powder, sugar, soy sauce thin, sausage casing

Taken from www.yummly.com/recipe/Sai-Ua-and-Num-Prik-Noom-1672794 (may not work)