Recipe - Sai Grog Tod (Isan Style Sausages)

SAI GROG (THE ACTUAL SAUSAGE
1 pound Minced pork
One fourth cup Minced garlic
One half cup Steamed sticky rice
1 teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Msg (optional)
One fourth cup Lime juice
2 tablespoon Fish sauce

SAI GROG TOD (A SAUSAGE MEAL
Sausages (see above)
One fourth cup Freshly roasted peanuts
One fourth cup Ginger; cut or sliced up very thinly
One fourth cup Shallots; cut or sliced up very thinly
One fourth cup Lemon grass; bruised and
cut or sliced up very thinly
One fourth cup Prik ki nu (green Birdseye
chilis); julienned

Date: Tue, 14 May 1996 12:29:47 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
I guess every country has some variant on sausages, and this is the local
isan (NE Thailand) variety.

If you have sausage casing you can of course make this in conventional
sausage form, however as this is a messy job you can also do as we do and
form the sausage meat into patties the size of small hamburgers and eat
them that way.

Thai sausages use rice as the filler/binder to extend the meat.

sai grog (the actual sausage): Combine the ingredients and place in a
covered dish in a cool place overnight. Stuff your sausage casings, or
form patties or meat balls from the mixture. Steam for 30 minutes.

sai grog tod (a sausage meal): Place the sausages on a grating over a
charcoal brazier and cover with an upturned wok or other metal cover to
trap smoke, and cook, turning occasionally, for 56 minutes (until cooked
to a golden brown). If you have formed sausages, they should be cut or sliced up on
the diagonal into quarter inch thick slices. Arrange on a platter with the
accompaniments, and serve with your favorite dips (such as nam jim satay
and nam prik narok perhaps) If you've made patties of the sausage meat,
then serve as "Thai hamburgers" and add your favorite relish.

CHILEHEADS DIGEST V2 #320

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