Name: Thai glass noodles sausage (sai grok woon-sen)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: En
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

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

Preparation

Preparation15 min

Cook time15 min

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.