Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

(Sai Grog Chiang Mai)
4 x Lg Dried chilies,
Soak in water until soft
1/2 ts Salt
1 tb Minced lemon grass
1 ts Minced cilantro roots
1 ts Kaffir lime zest/lime zest
1/2 ts Minced galanga
2 ts Minced garlic
1 tb Minced red onions
2 c Ground pork (80-85% lean)
1 tb Minced Kaffir lime leaves
1/4 c Chopped cilantro leaves
2 tb Fish sauce
Long sausage casing, 25"
1/4 c 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.

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