Sai Krog Kaprow Kai (Chicken Basil Sausage)

250 gms Chicken Mince
200 gms Cooked Fragrant Rice
1 Teaspoon White Ground Pepper
1 Teaspoon Chopped Coriander
10 Sliced Kaprow Basil Leaves
10 Cloves Garlic
5 Coriander Roots
1 Tablespoon Oyster Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Salt


1. Rinse salt off the sausage skin, and run water through the center to clean it.
2. Pound the white pepper, garlic, and coriander together.
3. Mix all the ingredients, and blend to a course paste.
4. Pull the sausage skin over the end of the syringe, fill the syringe with pork meat and fill.