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Thai Spicy Sausage (Sai Grog)




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Thai Spicy Sausage (Sai Grog)

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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