Sai Grog Chiang Mai (Thai Sausage) Recipe


Ingredients

1 (sai grog chiang mai)
4 lg dried chilies,
1 soak in water until soft
1/2 tsp salt
1 tbsp minced lemon grass
1 tsp minced cilantro roots
1 tsp kaffir lime zest/lime zest
1/2 tsp minced galanga
2 tsp minced garlic
1 tbsp minced red onions
2 cup ground pork (80-85% lean)
1 tbsp minced kaffir lime leaves
1/4 cup chopped cilantro leaves
2 tbsp fish sauce
1 long sausage casing, 25
1/4 cup salt


Directions

Turn the casing inside out and rub with 1/4 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, 1/2 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 medium-low 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.


Servings: 5 servings

 

 

Sai Grog Chiang Mai (Thai Sausage) Recipe brought to you by Recipe Ideas


Categories: Asian; Meat; Sausage; Thai


The History of Recipes

It is possible to follow the history of `recipes` way back into history, at least as far as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these early cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.

Later, there were two interesting books published in the 1300s ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is served today, but instead recipes for the types of meals prepared by the cooks of the nobility of those days.

By the time we get to the 20th century, cookery publications were in high demand, as a result of higher levels of literacy, more free time and having more money to spend.

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We hope you enjoy this Sai Grog Chiang Mai (Thai Sausage) recipe.

 


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