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Thai Spicy Sausage (Sai Grog)

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Recipe

 

Yield

10 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low 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
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1 tablespoon red curry paste
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¼ teaspoon monosodium glutamate
optional
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½ teaspoon coriander seeds
finely crushed
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½ teaspoon fish sauce
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1 teaspoon coriander root
chopped, roots
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1 tablespoon lemongrass
chopped, fresh (base)
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1 Green scallions, spring or green onions
finely chopped
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1 teaspoon kaffir lime leaves
finely chopped
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1 each sausage casing
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml ground pork
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15 ml red curry paste
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1.3 ml monosodium glutamate
optional
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2.5 ml coriander seeds
finely crushed
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2.5 ml fish sauce
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5 ml coriander root
chopped, roots
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15 ml lemongrass
chopped, fresh (base)
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1 Green scallions, spring or green onions
finely chopped
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5 ml kaffir lime leaves
finely chopped
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1 each sausage casing
*

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

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