Thai Spicy Sausage (Sai Grog)
From Sopit Merrill - HKRT62B

3 cups ground pork
1 tbsp thai red curry paste
1/4 tsp msg (optional)
1/2 tsp coriander seeds, finely crushed
1/2 tsp fish sauce
1 tsp chopped coriander roots or leaves
1 tbsp chopped fresh lemongrass (base)
1 green onion, finely chopped
1 tsp finely chopped Kaffir lime leave
sausage casings
thread or string to close end

Mix all ingredients in a large bowl, set aside. Fill pork mixture into casing using a teaspoon. Close ends tie every 5-inches along the filled casing.

Before grilling, make a small pinhole on either side of the sausage. This is to ensure that the sausage doesn't burst when being cooked. Grill on the bar-b-que grill outside on in an oven broiler. Cook until brown and juicy.

Serve hot with cooked sticky rice or warm cooked rice.