Instructions: For the Sausages: Combine the ingredients and place in a covered dish in a cool place overnight.

Stuff your sausage casings, or form patties or meat balls from the mixture. Steam for 30 minutes.

For the Sausage Meal: Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or other metal cover to trap smoke, and cook, turning occasionally, for 5 to 6 minutes (until cooked to a golden brown). If you have formed sausages, they should be sliced on the diagonal into quarter-inch thick slices.

Arrange on a platter with the accompaniments. Try serving with Sriracha Thai chili sauce and/or satay sauce.

If youve made patties of the sausage meat, then serve as "Thai hamburgers" and add your favorite relish.

Comments: This is the local isan (Northeaster Thailand) variety of sausage. If you have sausage casing you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them that way.

Thai sausages use rice as the filler/binder to extend the meat.

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