Chiang Mai Sausage

Pound red chillies, shallots, garlic, shrimp paste and salt in a mortar and pestle until all ingredients have broken down. Scoop out mixture and set aside.Next add the green chillies, turmeric, lemongrass and kaffir lime leaves to the mortar and pestle and pound together.Put the pork in a bowl and add both the chilli mixtures, combine well.Use the intestines as the sausage casing, prod the meat with a wooden spoon into the sausage casing. Tie at both ends twice, as you would with a balloon. I like to roll into one into a circular shape. Prick the sausage a few times to ensure it won’t split.Place on the grill and cook for 7-8 minutes or until golden brown, flip and continue to cook for a further 8 minutes or until cooked to your liking..