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Perfect for barbecues, these Thai sausages, originally from the North-Eastern area of Issan, bring a unique, fragrant taste.
It can be a meal in itself as the combination of pork and sticky rice is quite rich, but definitely delicious!
Perfect for barbecues, these Thai sausages, originally from the North-Eastern area of Issan, bring a unique, fragrant taste.
It can be a meal in itself as the combination of pork and sticky rice is quite rich, but definitely delicious!

If you don’t fancy making a traditional Thai sausages as piping the sausage into it’s casing can be quite a tricky (and messy!) job, you can also make meat patties or small burgers with this recipe.

Thai Sausages (Sai Grog)
Ingredients for Thai sausages (for four people):
Minced Pork (150g)
Sticky Rice (½ Cup)
Galangal (50gms)
Lemongrass (50gms)
Thai Garlic (5 cloves)
Thai Coriander Roots (3)
Thai Green Chillies (5)
Kaffir Lime Leaves (4)
Thai White Pepper (½ tablespoon)
Fish Sauce (2 tablespoons)
MSG (1 teaspoon - optional)
Salt (1 teaspoon)

Cooking Time: About 2 hours.
Method: Cook the sticky rice by soaking it in hot water for about an hour, and then steaming it in a Thai rice steamer for 10-15 minutes. Then let it cool down.
Pulverise the garlic using a pestle and mortar.
Mix all the ingredients including the minced pork thoroughly. Use a food processer if required. Leave the mixture at room temperature overnight.
If you are making traditional sausages, pipe it into the sausage skin. You can also make small meat patties/hamburgers with the mixture, if you don’t want to bother with making sausages.
Can be either cooked in the oven or barbecued for about 20-25 minutes.

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