(Sai Grog Chiang Mai)
      4 x  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/lime zest

    1/2 ts Minced galanga

      2 ts Minced garlic

      1 tb Minced red onions

      2 c  Ground pork (80-85% lean)

      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
  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. From Gail Shimizu.