Thai Sausage

 

It can be formed into sausages about 4" long, or into hamburger style
patties or meatballs (delicous in guaitiao (noodle soup)

Ingredients:

* 1 pound of minced pork
* 1 teaspoon salt
* quarter cup kratiem (garlic), minced 

* quarter cup bai pak chi (coriander/cilantro leaves), chopped
* 1 teaspoon freshly ground black pepper
* quarter cup lime juice
* 1 tablespoon takhrai (lemon grass) very finely chopped
* 1 teaspoon phom kha (galangal or lao powder)
* 1 tablespoon hom daeng (shallot), chopped
* 1 tablespoon kapi (fermented shrimp paste)
* 1 tablespoon prik ki nu (green birdseye chilis), finely chopped.

Procedure:

Make sure the lemon grass is very finely chopped 

(put it through a food processor or grind in a mortar and pestle).

Combine all the ingredients and stuff a sausage 

casing and form 4" sausages, or form into patties or meatballs. 

Fry or broil until cooking to your taste.

Traditionally this is served with sticky rice. 

These sausages are also sold, spiked on wooden skewers, 

as popular "hawker food" throught Thailand, and eaten 

as you walk along the roadway.