• Soak the sausage casing in warm water while you get everything else ready.
• Pound/Chop finely, garlic, ginger, galangal, lemongrass, lime leaves and white part of the spring onions.
• Slice the green part of the spring onions into thin rounds.
• Now, mix everything up in a large bowl thoroughly and let rest as discussed above.
• When you're ready, get a piping bag, snip the end off, about an inch from the end and fill the bag with the sausage meat.
• To make the sausages, slip the casing over the cut end of the piping bag and keep pulling the casing over as much as you can, gathering it back, concertina style.
• Leave about 6 inches of the casing hanging, to allow you to tie it up at the end.
• Start filling the casing with the sausage meat (yes, yes, it looks exactly like what's in your mind right now!).
• Keep filling, topping up the piping bag as you go along.
• Cut of the extra casing and tie off both ends.
• Twist the whole length into portions about 4-6 inches long, making links.
• At this stage, sausages are usually hung up and pricked with a sterile toothpick or something similar. I don't bother with the hanging up bit but I do prick the sausage skins.
• Find air bubbles and prick them as you go along.
• Cook them as you would regular sausages. Barbecue, grill or fry them.

Frying

• Heat a frying pan or griddle on medium heat. Add a tiny amount of oil if you want although I don't bother.
• Separate the sausages by cutting the links.
• Add the sausages to the pan, don't overcrowd them, and fry them for 12-15 minutes, giving them about a minute or two all over. I just tend to roll them around every couple of minutes.