Sai Grog Issan
North-eastern Thailand Style Sausages

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Ingredients
1 pound minced pork
1/2 cup minced garlic
1 cup steamed sticky rice
1 tsp ground pepper
1 tsp sea salt
1 tsp MSG (optional)
1/4 cup lime juice
2 tbs fish sauce - nam pla

Method
1. Put all the ingredients in a large mixing bowl
2. Combine the ingredients,
by squeezing the mixture through your fingers until thoroughly combined
3. stuff the mixture into, either a synthetic collagen, or a natural hog casing (sausage skin) and form 1" sausages,
or form into patties or meatballs.

keep in a sealed container in your fridge for 4 days before eating, this will allow the sai grog to sour slightly to give the true flavour

Sai Grog Tod (a sausage meal)

Ingredients
Sausages
1/4 cup roasted peanuts
1/4 cup ginger, sliced very thinly
1/4 cup shallots, sliced very thinly
1/4 cup lemon grass, bruised and sliced very thinly
1/4 cup Thai chili peppers, julienne

Method
1. Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or other metal cover to trap smoke
2. cook, turning occasionally, for 5-6 minutes (until cooked to a golden brown).
3. slice each sausage on the diagonal into quarter inch thick slices.
4. Arrange on a platter with the accompaniments.

Try serving with Sri racha Thai chili sauce and/or satay sauce.

If you've made patties of the sausage meat, then serve as "Thai hamburgers" and add your favorite relish.