(Sai Grog Chiang Mai) 4 x Lg Dried chilies, Soak in water until soft 1/2 ts Salt 1 tb Minced lemon grass 1 ts Minced cilantro roots 1 ts Kaffir lime zest/lime zest 1/2 ts Minced galanga 2 ts Minced garlic 1 tb Minced red onions 2 c Ground pork (80-85% lean) 1 tb Minced Kaffir lime leaves 1/4 c Chopped cilantro leaves 2 tb Fish sauce Long sausage casing, 25" 1/4 c Salt 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.
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