185 g finely minced pork
150 g crab meat
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons roasted peanuts, coarsely ground
2 tablespoons finely chopped onion
2 teaspoons red curry paste
2 teaspoons fish sauce
2 tablespoons thick coconut milk
Salt to taste
Fill a bowl with all the ingredients for the
filling and mix thoroughly, adding the coconut milk last. Knead until
the coconut milk is absorbed by the rest of the ingredients.
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.