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
We are able to track the history of written recipes way back into history, in truth as far as early Egypt, and possibly even further. Interesting though that is, these, ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, something we still use today. Aspicius also describes how the Romans used many aromatic flavours, including some familiar names such as bay, mint and parsley. As we move on, there were two interesting cookery books which appeared in the 1300s : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that is familiar to us all today, but instead accounts of the types of food on the menues of the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new culinary ideas led to an increase in books on cookery, most of which are kept safe in private cookery archives. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Sai Grog (Thai Spicy Sausage) recipe.
