Cookbook Challenge, Week 3, Pork Sausages from A Little Taste Of Thailand

Ok, I'm still a few weeks behind in posting my dishes... but I'll get there, I promise!
I'm a big fan of the 'Little Taste' series. Lots of (to the best of my knowledge) authentic looking dishes and the recipes are always relatively easy, too. As much as I love this book, it's one I never seem to pick up because I usually go for my fancier Thai books like Longrain by Martin Boetz or Lotus by Teague Ezard. At a recent BBQ, we had a Thai theme, so I thought it was a good time to incorporate the cookbook challenge and also make something out of this little used book.

For week 3, the theme is Hor d'oeuvres. I thought these little sausages would make perfect 'little food' before we dig into the bigger salads and main courses. These are really simple to make, take little time and because of their size - they're fast to cook. No need for messy sausage casings here, you just shape them the same way you would a hamburger patty, only in a sausage shape.
They're slightly sweet and very moorish. Everyone was a big fan of these!

It's probably best to leave them in the fridge for a while once they are shaped, to help them hold their shape once their on the BBQ. If you're a fan of char-grilling, I'd recommend it for these sausages, as it adds to the flavour and I think the authenticity of them. I can imagine street vendors in Thailand selling these little beauties. However, they'd probably add a whole heap
more Chilli than I did!

Here's how you make them:

Ingredients:
3 Coriander (Cilantro) Roots
1 Lemon Grass Stalk
4 Garlic Cloves
1/2 teaspoon white pepper
1 Small red chilli, finely chopped
2 teaspoons of fish sauce
2 teaspoons of sugar (I'd use brown or palm for a slightly more caramel sweetness)
300g Minced Pork

Using a Pestle and Mortar or food processor (easiest option), pound the coriander, lemon grass, garlic and pepper to a paste.

Add the chilli, fish sauce, sugar and pork to the paste mixture and combine well. Form into sausage shapes.

Heat a BBQ or grill and cook the sausages for 4 or 5 mins on each side until cooked through.