Sai Grog Chiang Mai



	Sai Grog Chiang Mai thai, sausage, thailand 1 (sai grog chiang mai) 4 single lg dried chilies, 1 soak in water until soft 1/2 teaspoon salt 1 tablespoon minced lemon grass 1 teaspoon minced cilantro roots 1 teaspoon kaffir lime zest/lime zest 1/2 teaspoon minced galanga 2 teaspoon minced garlic 1 tablespoon minced red onions 2 cup ground pork (80-85% lean) 1 tablespoon minced kaffir lime leaves 1/4 cup chopped cilantro leaves 2 tablespoon fish sauce 1 long sausage casing, 25 1/4 cup salt Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. 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. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings. From Gail Shimizu.