Thai glass noodles sausage (sai grok woon-sen)

Ingredients

• 200 g Glass Noodles
• 25 g Galangal
• 10 g Kaffir Leaves
• 25 g Lemon Grass
• 100 g Pork Fat (Finely Chopped)
• 350 g Pork Mince
• 10 Garlic Cloves
• 4 Coriander Roots
• 1 tablespoon Black Pepper
• 1 tablespoon Salt

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Preparation

• Washing outside-inside the sausage casing (Hog Casings) with salt, they needed extensive rinsing.
• Soak vermicelli soft enough to leave a few minutes to drain.
• Finished cutting sectional Not to long.
• Blend the galangal, lemon grass, kaffir leaves, garlic, coriander root and pork fat together in a blender.
  
• Mix all the ingredients together well and then gradually bring the vermicelli and cook.
• Remember that you can taste and adjust the filling, by cooking a spoonful in the microwave and tasting it.
• Pipe into the sausage casing.
• Do not forget to tie the end of filling.
  
• Then bring to dry under the sun for 3-5 hours.

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