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Sai Grog Tod
Thai Sausages

1/4 cup freshly roasted peanuts
1/4 cup ginger, sliced very thinly
1/4 cup shallots, sliced very thinly
1/4 cup lemon grass, bruised and sliced very thinly
1/4 cup prik ki nu (green birdseye chilis), julienned

Place the sausages on a grating over a charcoal brazier and cover
with an upturned wok or other metal cover to trap smoke, and cook,
turning occasionally, for 5-6 minutes (until cooked to a golden
brown).

If you have formed sausages, they should be sliced on the diagonal
into quarter inch thick slices.

Arrange on a platter with the accompaniments, and serve with your
favorite dips (such as nam jim satay and nam prik narok perhaps)

If you've made patties of the sausage meat, then serve as "Thai
hamburgers" and add your favorite relish.

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