Recipe - Sai Oua (Northern Thai Sausage)

1 pound Minced pork
1 teaspoon Salt
One fourth cup Kratiem (garlic); minced
One fourth cup Bai pak chi (coriander or
cilantro leaves); chopped
1 teaspoon Freshly ground black pepper
One fourth cup Lime juice
1 tablespoon Takhrai (lemon grass) very
finely chopped
1 teaspoon Phom kha (galangal or lao
powder)
1 tablespoon Hom daeng (shallot); chopped
1 tablespoon Kapi (fermented shrimp
paste)
1 tablespoon Prik ki nu (green Birdseye
chilis); finely chopped

Date: Tue, 14 May 1996 12:52:12 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
This is a quite different sausage, this time from the Chiang Mai region of
northern Thailand.

It can be formed into sausages about 4" long, or into hamburger style
patties or meatballs (delicous in guaitiao (noodle soup))

make sure the lemon grass is very finely chopped (put it through a food
processor or grind in a mortar and pestle). Combine all the ingredients
and stuff a sausage casing and form 4" sausages, or form into patties or
meatballs. fry or broil until cooking to your taste.

Traditionally this is served with sticky rice. These sausages are also
sold, spiked on wooden skewers, as popular "hawker food" throught Thailand,
and eaten as you walk along the roadway...

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