Recipe - Thai Sausage-Chiang Mai Style

(Sai Grog Chiang Mai)
4 x Lg Dried chilies,
Soak in water until soft
One half teaspoon Salt
1 tablespoon Minced lemon grass
1 teaspoon Minced cilantro roots
1 teaspoon Kaffir lime zest/lime zest
One half teaspoon Minced galanga
2 teaspoon Minced garlic
1 tablespoon Minced red onions
2 cup Ground pork (8085% lean)
1 tablespoon Minced Kaffir lime leaves
One fourth cup Chopped cilantro leaves
2 tablespoon Fish sauce
Long sausage casing, 25"
One fourth cup Salt

Turn the casing inside out and rub with One fourth 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, One half 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 mediumlow 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip