Thai Sausage-Chiang Mai Style
Yield
5 servingsPrep
30 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
hot chili peppers
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemongrass
minced |
|
| 1 | teaspoon |
cilantro root
chopped |
* |
| ½ | teaspoon |
galangal root
minced |
*
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | tablespoon |
red onion
minced |
|
| 2 | cups |
pork
ground |
*
|
| ¼ | cup |
cilantro
chopped |
|
| 2 | tablespoons |
fish sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
hot chili peppers
|
*
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
lemongrass
minced |
|
| 5 | ml |
cilantro root
chopped |
* |
| 2.5 | ml |
galangal root
minced |
*
|
| 1E+1 | ml |
garlic
minced |
|
| 15 | ml |
red onion
minced |
|
| 473 | ml |
pork
ground |
*
|
| 59 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
fish sauce
|
|
Directions
Turn the casing inside out and rub with ¼ 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, ½ 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 ½ inch thick pieces. Serve with cooked sticky rice and raw vegetables.
