*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Thai
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         (Sai Grog Chiang Mai)
    4       x            Lg Dried chilies,
                         Soak in water until soft
      1/2   ts           Salt
    1       tb           Minced lemon grass
    1       t            Minced cilantro roots
    1       t            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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