Thai Sausage-Chiang Mai Style Bwht68a
(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 ga...
Ingredients
- 1tbsp minced lemon grass
- 1tsp minced cilantro roots
- 1tsp kaffir lime zest/lime zest
- 1/2tsp minced galanga
- 2tsp minced garlic
- 1tbsp minced red onions
- 2cup ground pork (80-85% lean)
- 1tbsp minced kaffir lime leaves
Directions
- 1
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 Kaff
- 2
Rinse again and again until it become odorless
- 3
Then turn it right side out and squeeze out the excess water
- 4
Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and gri
- 5
Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well
- 6
Tie a knot a one end of the casing and stuff with the pork mixture
- 7
Tie another knot to close
- 8
Poke a few holes with a clean needles where the bubbles are present inside