Sai Grog (Thai Spicy Sausage) 3 cup ground pork 1 tablespoon thai red curry paste 1/4 teaspoon msg-optional 1/2 teaspoon coriander seeds-finely crush 1/2 teaspoon fish sauce 1 teaspoon coriander chopped 1 tablespoon fresh lemon grass chopped 1 green onion-finely chopped 1 teaspoon kaffir lime leaves finely chopped 1 sausage casings 1 thread or string to close ends Mix all ingredients in a large bowl, set aside. Fill pork mixture into casing using a teaspoon. Close ends tie every 5" 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. Yield: 10