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Method :
Put all the ingredients for filling into a
bowl and mix thoroughly with the hand, adding the coconut milk last of all
and kneading until it is absorbed by the other ingredients. (To help even
distribution of seasoning, dissolve curry paste and salt in the coconut
milk first.)
Using a funnel, pack the mixture into the sausage skin and fasten both
ends firmly with a knot. Prick sausage in several places with a fine
bamboo skewer. Curl the sausage into a flat coil.
Grill under a pre-heated griller as far away from the heat as possible so
that the sausage cooks thoroughly. Cooking time should be at least 25
minutes. Turn once during grilling.
The authentic method of cooking is to grill the sausage over glowing coals
and when cooking is nearly done to sprinkle some of the coconut from which
the milk was squeezed, over the coals. This will make smoke which will
give more flavor to the sausage. Serve warm or cold.
Note: Sausage skin can be bought from your
butcher. Run cold water through skin before filling with the mixture. |
