Sai Grog (Thai Spicy Sausage)
Yield
10 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
ground pork
|
*
|
| 1 | tablespoon |
red curry paste
|
*
|
| ¼ | teaspoon |
monosodium glutamate
optional |
*
|
| ½ | teaspoon |
coriander seeds
finely crushed |
|
| ½ | teaspoon |
fish sauce
|
*
|
| 1 | teaspoon |
cilantro
or roots, chopped |
|
| 1 | tablespoon |
lemongrass
fresh, chopped |
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | teaspoon |
kaffir lime leaves
finely chopped |
*
|
| 1 | each |
sausage casing
and thread or string for each |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
ground pork
|
*
|
| 15 | ml |
red curry paste
|
*
|
| 1.3 | ml |
monosodium glutamate
optional |
*
|
| 2.5 | ml |
coriander seeds
finely crushed |
|
| 2.5 | ml |
fish sauce
|
*
|
| 5 | ml |
cilantro
or roots, chopped |
|
| 15 | ml |
lemongrass
fresh, chopped |
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 5 | ml |
kaffir lime leaves
finely chopped |
*
|
| 1 | 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.
