Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         dried chilies
     1/2  teaspoon      salt
   1      tablespoon    lemon grass -- minced
   1      teaspoon      minced cilantro roots -- minced
   1      teaspoon      kaffir lime zest/lime zest
     1/2  teaspoon      galanga* -- minced
   2      teaspoons     garlic -- minced
   1      tablespoon    red onions -- minced
   2      cups          ground pork -- (80-85% lean)
   1      tablespoon    kaffir lime leaves** -- minced
     1/4  cup           cilantro leaves -- chopped
   2      tablespoons   fish sauce
   1      long          sausage casing -- 25 ft
     1/4  cup           salt

Preparation:

* substitute ginger root ** substitute line zest Soak in water until soft. 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 softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings.