Thai Sausage-Chiang Mai Style

1. 1

   Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well.

2. 2

   Rinse again and again until it become odorless.

3. 3

   Then turn it right side out and squeeze out the excess water.

4. 4

   Combine softened dried chilies, 1/2 teaspoon salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste.

5. 5

   Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well.

6. 6

   Tie a knot a one end of the casing and stuff with the pork mixture.

7. 7

   Tie another knot to close.

8. 8

   Poke a few holes with a clean needles where the bubbles are present inside.

9. 9

   Charbroil or fry over medium-low heat until golden brown and fully cooked.

10. 10

    Poke a few holes while cooking to prevent rupturing.

11. 11

    Slice into 1/2 inch thick pieces.

12. 12

    Serve with cooked sticky rice and raw vegetables.

* Per serving · 4 servings · Values may vary.