LOCATION: Recipes >> Preserving Meats >> Thai Sausage 03
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Thai Sausage 03
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Sai Oua
(Northern Thai Sausage)
1 pound minced pork
1 teaspoon salt
1/4 cup kratiem (garlic), minced
1/4 cup bai pak chi (coriander/cilantro leaves), chopped
1 teaspoon freshly ground black pepper
1/4 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
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. Serve with sticky rice.
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