This is a quite different sausage, this time from the Chiang Mai region of northern Thailand. It can be formed into sausages about 4" long, or into hamburger style patties or meatballs (delicous in guaitiao (noodle soup)) ingredients 1 pound of minced pork 1 teaspoon salt quarter cup kratiem (garlic), minced quarter cup bai pak chi (coriander/cilantro leaves), chopped 1 teaspoon freshly ground black pepper quarter cup lime juice 1 tablespoon takhrai (lemon grass) very finely chopped 1 teaspoon phom kha (galangal or lao powder) 1 tablespoon hom daeng (shallot), chopped 1 tablespoon kapi (fermented shrimp paste) 1 tablespoon prik ki nu (green birdseye chilis), finely chopped method make sure the lemon grass is very finely chopped (put it through a food processor or grind in a mortar and pestle). Combine all the ingredients and stuff a sausage casing and form 4" sausages, or form into patties or meatballs. fry or broil until cooking to your taste. Traditionally this is served with sticky rice. These sausages are also sold, spiked on wooden skewers, as popular "hawker food" throught Thailand, and eaten as you walk along the roadway...Special thanks to - Muoi Khuntilanont.