Thai Sausage-Chiang Mai Style - (Sai Grog Chiang Mai) SPICE INGREDIENTS: lg dried chilies soak in water until soft 1/2 ts salt 1 tb minced lemon grass 1 ts minced cilantro roots 1 ts kaffir lime zest 1/2 ts minced galanga 2 ts minced garlic 1 tb minced red onions 2 c ground pork 1 tb minced kaffir lime leaves 1/4 c chopped cilantro leaves 2 tb fish sauce long sausage casing 25" 1/4 c salt Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. Combine spice ingredients and grind in spice grinder. Place meat in large mixing bowl or in sausage making machine. Add spices mixture and mix by hand or with machine. Fill casings and twist. These sausages must be cooked. Grill or sauté sausage or freeze raw sausages until needed, then cook. Yield: 5