Have had my eye on doing this for some time now. Scored a butt reduced to a manageable price so off we went. The amount of garlic in this I thought was over the top but I think the lime juice balanced it out. I forgot to add the NFDM binder in my haste but this was a very wet blob and the added rice did not soak up as much as I thought it would. Regardless, not bad but not 'great' IMO either. Thai links in vids I've seen are much smaller, skewered and cooked fresh over coals. I poached after an overnight rest so the added cure did it's thing and grilled off one in a fry pan to taste test. Not sure if I will ever make again with so many other styles yet to do but I got it done & off the list. http://thespicysausage.com/recipes/thaisausage.htm ......Willie