© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Serve this sausage hot with cooked sticky rice or warm cooked rice.
3 cup ground pork
1 tablespoon Thai red curry paste
¼ teaspoon MSG, optional
½ teaspoon coriander seeds, finely crushed
½ teaspoon fish sauce
1 teaspoon coriander, chopped
1 tablespoon fresh lemon grass, chopped
1 green onion-finely chopped
1 teaspoon kaffir lime leaves, finely chopped
1 sausage casings
1 thread or string to close end
Mix all ingredients in a large bowl, set aside. Fill pork mixture into casing using a teaspoon. Close ends tie every 5 inches 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 barbeque grill outside on in an oven broiler. Cook until brown and juicy.