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Chiang Mai sausage
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| 1 kg | pork with fat |
| 500 grams | intestine |
| 4 pieces | kaffir lime leaf |
| 2 | cilantro |
| 2 | green onion |
| 2 tblsp | fish sauce |
| salt | |
| ginger | |
| shallot | |
| chilies | |
| Curry paste | |
| 7 | dried large chili peppers |
| 10 | garlic |
| 8 | shallot |
| 3 tblsp | lemongrass, sliced |
| 1 tblsp | sliced galangal |
| 1 tblsp | cilantro root |
| 1 tsp | turmeric |
| 1 tblsp | kapee |
| 1 tblsp | salt |
Pulverize all paste ingredients together.
1. Chip or grind the pork.
2. Turn the intestines inside out and clean both sides.
3. Shred kaffir lime leaves (about 2 tablespoons).
4. Shred cilantro and green onion.
5. Ground pork mix together with curry paste, fish sauce, kaffir lime leaf, green onion, cilantro.
6. Fill the intestines and tie off the end with a string.
7. Cook , piercing.
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