Title: Sai grog chiang mai (thai sausage)
 Categories: Thailand, Sausage, Thai
      Yield: 5 Servings
 
           (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.