Ingredients
3 cup ground pork
1 tbsp thai red curry paste
1/4 tsp msg-optional
1/2 tsp coriander seeds-finely crush
1/2 tsp fish sauce
1 tsp chpd coriander roots or lvs
1 tbsp chpd fresh lemon grass(base)
1 green onion-finely chopped
1 tsp fnly chopd kaffir lime leave
1 sausage casings
1 thread or string to close en
Directions
*** 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 bar-b-que 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.
Servings: 10 servings
Sai Grog (Thai Spicy Sausage) Recipe brought to you by Recipe Ideas
Categories: Asian; Meat; Sausage; Thai
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into ancient history, in fact as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main meal and dessert, a style of dining still practiced today. Aspicius also tells us how the Roman cooks used a good variety of aromatic flavors, including some familiar names for example basil, rue and parsley. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including coriander, parsley, and basil. These new spices and herbs was responsible for an eruption in publications on food, many of which are kept safe in private cookery archives. During the following few centuries, the upper-class families of Europe strove to serve up the best banquets, and as a consequence, the best cooks and their recipes were highly sought after. Even so, it was during the 19th century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes common in their social group. By the advent of the 1900s, cooking publications were greatly in demand due to more people being able to read, more leisure time and being a little richer. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Sai Grog (Thai Spicy Sausage) recipe.
