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Sai Grog (Thai Spicy Sausage)

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Submitted by darrellk

YIELD

10 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

3 7.1E+2
CUPS ML GROUND PORK *
1 15
TABLESPOON ML RED CURRY PASTE *
¼ 1.3
TEASPOON ML MONOSODIUM GLUTAMATE
optional *
½ 2.5
TEASPOON ML CORIANDER SEEDS
finely crushed
½ 2.5
TEASPOON ML FISH SAUCE *
1 5
TEASPOON ML CILANTRO
or roots, chopped
1 15
TABLESPOON ML LEMONGRASS
fresh, chopped
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
1 5
TEASPOON ML KAFFIR LIME LEAVES
finely chopped *
1 1
EACH EACH SAUSAGE CASING
and thread or string for each *

Directions

Mix all ingredients in a large bowl, set aside.

Fill pork mixture into casing using a teaspoon.

Close ends tie every 5” along the filled casing.

Before grilling, make a small pinhole on either side of the sausage.

This is to ensure that the sausage doesn’t burst when being cooked.

Grill on the bar-b-que grill outside on in an oven broiler.

Cook until brown and juicy.

Serve hot with cooked sticky rice or warm cooked rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 2g (0.1 oz)
Amount per Serving
Calories 0 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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