Thai Sausage-Chiang Mai Style

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.