Name: Northern Thai Sausage
Ingredients: 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

Northern Thai Sausage

Ingredients

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

Instructions

(Northern Thai Sausage). 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.