Wat U-Mong, Chiang Mai, Thailand

1 lb. pork (shoulder or butt) - minced/diced  (we minced the meat and coarsely ground the fat and connective tissue for a rustic texture)

2 T. fish sauce
1/2 cup garlic - minced
1/4 cup cilantro leaves - chopped
1 tsp cilantro root/stems -chopped
1/4 tsp green peppercorns - canned
1 T. lemon grass - chopped
1/2 tsp galangal chopped
1 T. shallot - minced
2 T. red curry paste
3 Thai red chiles minced
3 pair kaffir lime leaves - finely sliced

Sausage casing - salted or brined (one four foot section will be ample)

Combine all ingredients except pork and sausage casing in food processor.   Process into a coarse paste.

Mix paste and pork thoroughly.

Refrigerate the mixture overnight to allow flavors to blend before making your sausages. Soak the sausage casing in water for at least one hour.  Rinse by attaching to sink faucet and running water through the entire length.  Oil spout of sausage stuffing attachment on mixer and feed a length of casing onto the spout.  Tie a knot in the end of the casing and prick a hole into the casing nearby with a tooth pick to allow air to escape.  Feed meat mixture into sausage stuffing hopper and force into sausage casing (this is easiest with a helper to guide the filled sausage and control speed of filling for consistent fullness).  When sausage casing is full, tie off or knot end of casing.  Lay sausage on a flat surface and twist into links, alternating direction of twist each time.  (Traditional Chiang Mai sausage shape is 1” links, but 2” to 4” lengths are also sold.) Allow to chill overnight.  Place on rimmed cookie sheet and bake in 350 degree F. oven until internal temperature is 160 degrees.  Serve immediately, cool for later reheating or freeze in sealed containers at this point.  Traditional accompaniments are thin slices of raw cabbage and pickled ginger.

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