Recipe - Sai Grog (Thai Spicy Sausage)

3 cup Ground pork
1 tablespoon Thai red curry paste
One fourth teaspoon MSGoptional
One half teaspoon Coriander seedsfinely crush
One half teaspoon Fish sauce
1 teaspoon Chpd coriander roots or lvs
1 tablespoon Chpd fresh lemon grass(base)
1 Green onionfinely chopped
1 teaspoon Fnly chopd KAFFIR lime leave
1 Sausage casings
1 Thread or string to close en

*** Mix all ingredients in a large bowl, set aside. Fill pork mixture into
casing using a teaspoon. Close ends tie every 5" along the filled casing.
Before grilling, make a small pinhole on either side of the sausage. This
is to ensure that the sausage doesn't burst when being cooked. Grill on the
barbque grill outside on in an oven broiler. Cook until brown and juicy.
Serve hot with cooked sticky rice or warm cooked rice. From Sopit Merrill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini