Northern Thai Sausage (Chiang Mai Sausage / Sai Oua)1. Dissolve the contents of this packet in 100ml of warm water.2. Add ½ kg of coarsely ground pork belly and knead until the mixture becomes sticky.3. Place the casing onto the funnel tube (not included).4. Fill the pork into the casing, leaving about 1 - 1½ inches for tying. Puncture the air pockets with a toothpick or pin.5. Charcoal grill with a low heat until done or bake at 140˚C for 20 minutes. Slice into small pieces and serve with steamed glutinous rice (sticky rice) and fresh vegetable such as cabbage, lettuce, young ginger etc.Suggested uses: Beef, chicken and shrimp can be used instead of pork. For shrimp, increase to 600g and do not add water. Simply cut into coarse pieces and blend well with the seasoning before filling.