Ken Berry wrote:
> Could you please post the Chiang Mai sausage recipe. I fell in love with
> those little treasures the first time I had them, but can't find
> anything like them here in Australia!

I found the recipe he
http://www.bellaonline.com/articles/art16154.asp
but haven't made them yet myself... so no idea how authentic they are.

--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK



--------------------------
Chiang Mai Sausage

1 lb. Pork (butt) - minced/diced
2 Tablespoons fish sauce
1/2 cup garlic - minced
1/4 cup cilantro leaves - chopped
1 tsp cilantro root/stems -chopped
1/4 tsp peppercorns - canned
1 Tablespoon lemon grass - chopped
1/2 tsp Galangal chopped
1 Tablespoon shallot - minced
2 Tablespoons red curry paste
6 Thai Chiles minced
6 pair Kaffir Lime leaves - finely sliced
Sausage casing - prepared

Combine all ingredients but pork- pound into a paste. Mix paste and pork
thoroughly. Force into sausage casing and tie-off in 4" lengths. You can
form into patties and grill.Refrigerate overnight to allow flavors to blend.

This is served fried with fresh Thai Chiles, Basil, and sticky rice.