Recipe: THAI SPICY SAUSAGE SAI GROG HKRT62B

Title: THAI SPICY SAUSAGE (SAI GROG) HKRT62B
Categories: Thai, Appetizers, Main dish
Yield: 10 servings

3 c Ground pork
1 tb Thai red curry paste
1/4 ts MSG-optional
1/2 ts Coriander seeds-finely crush
1/2 ts Fish sauce
1 ts Chpd coriander roots or lvs
1 tb Chpd fresh lemon grass(base)
1 Green onion-finely chopped
1 ts Fnly chopd KAFFIR lime leave
1 Sausage casings
1 Thread or string to close en

*** 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. From Sopit Merrill.



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