Northern Thai herby pork sausage (Sai ua)

1. Finely chop the soft lower part of the lemongrass, the galangal, shallots and garlic, then pound or blend with the red curry paste into a thick paste; shred the lime leaves very finely.

2. Knead the minced pork with the spice paste, lime leaves, chopped coriander, fish sauce and salt; fry a small piece and taste, then adjust the seasoning if needed.

3. Rinse the pork casing in lukewarm water and loosely fill it with the mixture using a funnel or stuffing tube, then coil it into a spiral; prick in several places with a needle. Without a casing, you can shape the mixture into long logs.

4. Refrigerate the sausage for 30 minutes to firm up.

5. Cook on a medium-hot grill or in a lightly oiled frying pan over moderate heat for 15-20 minutes, turning often, until cooked through and golden brown.

6. Rest for a few minutes, slice diagonally and serve with fresh ginger, chilli and sticky rice.

Tip: The fragrant sausage of Chiang Mai's markets, dominated by lemongrass, galangal and lime leaf. Skewering the coil crosswise with two skewers makes it easier to turn on the grill.