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Sai Grok
mature bbq sausage

450 gr minced pork
4 tbsp cooked ketan (sticky rice)
1/2/ tbsp salt
1/2 tbsp szechuan pepper
6 cloves garlic
6 cloves pickled garlic
1/2 tbsp golden mountain sauce
1/2 tsp ketumabar (coriander seeds)
baking paper/plastic wrapper
tin foil

Pound or grind the salt, the pepper, the garlic and the ketumbar into a pasta. Mix this with the ketan and the meat into a smooth mixture. Form of the mixture 4 sausages. Pack the saugages in baking paper or plastic and then in tin foil. Let it rest outside the fridge for 1 day. Grill the sausages slowly for 20 minutes above a charcoal fire and garnish/serve it with chopped rawits, garlic, spring onions and coriander leaves.
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