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Thai Sausage-chiang Mai Style Bwht68a

Thai Sausage-chiang Mai Style Bwht68a is built on Salt, Lemon Grass, T Minced Cilantro Roots, T Kaffir Lime Zest Lime Zest, and Galanga. Serves 5. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 1/2 tsp
• 1 tbsp
• 1
• 1
• 1/2 tsp
• 2 tsp
• 1 tbsp
• 2 cup
• 1 tbsp
• 1/4 cup
• 2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Rinse again and again until it become odorless.

2. 2

   Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste.

3. 3

   Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well.

4. 4

   Tie a knot a one end of the casing and stuff with the pork mixture.

5. 5

   Tie another knot to close.

6. 6

   Charbroil or fry over medium-low heat until golden brown and fully cooked.

7. 7

   Poke a few holes while cooking to prevent rupturing.

8. 8

   Slice into 1/2" thick pieces.

9. 9

   Serve with cooked sticky rice and raw vegetables.

10. 10

    From Gail Shimizu.