Sausage Chiang Mai Style (Sai Grog Chiang Mai)

4 Large Dried chilies, Soak in water until soft
½ Teaspoon Salt
1 Tablespoon Minced lemon grass
1 Tablespoon Minced cilantro roots
1 Tablespoon lime zest
½ Teaspoon Minced galanga
2 Teaspoon Minced garlic
1 Tablespoon Minced red onions
2 cup Ground 80-85% lean pork
1 Tablespoon Minced Kaffir lime leaves
¼ cup Chopped cilantro leaves
2 Tablespoon Fish sauce
Long sausage casing, 25"
¼ cup Salt for cleaning the casings

Preparation
1. Turn the sausage casing inside out.
2. Rub with ¼ cup salt and a little water gently but very well.
3. Rinse repeatedly until the casing become odorless.
4. Turn it right side out, squeeze out the excess water.
5. Grind to a paste chilies, ½Teaspoon salt, lemon grass, cilantro roots, lime zest, galanga, garlic and onions in a blender. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well.
6. Tie a knot a one end of the casing and stuff with the pork mixture.
7. Tie another knot to close.
8. Poke a few small holes where you see bubbles inside.
9. Charbroil or fry over medium-low heat
10. Cook until golden brown and fully done.
11. Poke a few holes while cooking to prevent rupturing.
12. Slice into ½" thick pieces.
13. Serve with cooked sticky rice and raw vegetables.

Makes about 5 servings.