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
Food historians have traced the existance of recipes back into ancient history, at least as far back into recorded history as the early Egyptians, and possibly even further. However, generally, these old cook books were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Closer to modern times, we have a couple of interesting books from the fourteenth century : a book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the indian food that is familiar to us all today, but instead recipes for the types of meals eaten by the upper classes of that period. During the next few hundred years, the upper-class families of Europe competed with each other to offer the best banquets, and as a result the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down popular recipes of the day. By the time we get to the twentieth century, cooking books are in great demand, due to increased literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Sai Grog Chiang Mai (Thai Sausage) recipe.
