Sai Grog Tod (Isan Style Sausages)

The Sausage:
  • 450 gm (1 lb) minced pork
  • ¼ cup minced garlic
  • ½ cup steamed sticky rice
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp MSG (optional)
  • ¼ cup lime juice
  • 2 Tbsp fish sauce

The accompaniments:
  • ¼ cup freshly roasted peanuts
  • ¼ cup ginger, sliced very thinly
  • ¼ cup shallots, sliced very thinly
  • ¼ cup lemon grass, bruised and sliced very thinly
  • ¼ cup prik ki nu (green birds eye chillies), julienned
  1. Combine the ingredients and place in a covered dish in a cool place overnight. Stuff your sausage casings, or form patties or meat balls from the mixture. Steam for 30 minutes.

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.