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Thai Spicy Sausage (Sai Grog)

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Submitted by jujee

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 CORIANDER ROOT
chopped, roots *
1 15
TABLESPOON ML LEMONGRASS
chopped, fresh (base)
1 1
GREEN GREEN SCALLIONS, SPRING OR GREEN ONIONS
finely chopped *
1 5
TEASPOON ML KAFFIR LIME LEAVES
finely chopped *
1 1
EACH 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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