I do like that idea. I think lemon or lime zest would be a great addition. With a micro plane I should be able to get the zest fine enough. Thanks for the suggestion Bombdog.
If I had to choose between lime zest and kaffir lime leaves, I'd go the lime leaves route. Also, I have made "Thai-style" sausages, and the lemongrass is not a problem. You simply have to grind it as finely as possible. Also, use the softest pieces. Then again, if you are one of those people who have textural issues with food (like my brother, who won't even eat nuts ), then maybe stick with the lemon zest for the lemon grass. Regarding the fish sauce, I used it more for seasoning than for liquid. Of course it adds liquid, but I'd recommend, as Ron noted, using mostly water.
A few more things that you may or may not wish to add:
shallots (fresh or fried and dried)
shrimp paste (also salty)
Edited by A Patric, 29 January 2007 - 06:52 AM.