Most of the following recipes are from Appon's Thai Food. I've copied them here as these sort of sites have a habit of disappearing.

Chicken Basil Sausage ( Side Grog Kaprow Guy )

Over the next few weeks I'm going to be making lots of sausages, a typical Thai sausage is part meat, part rice or noodles and strong flavourings like chillies and garlic and we have many types. It doesn't take a lot of equipment to make sausages, I use a baking syringe with a long nozzle, as I don't have a sausage maker.
This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring.

Ingredients
250 gms Chicken Mince
200 gms Cooked Fragrant Rice
1 Teaspoon White Ground Pepper
1 Teaspoon Chopped Coriander
10 Sliced Kaprow Basil Leaves
10 Cloves Garlic
5 Coriander Roots
1 Tablespoon Oyster Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Salt

Preparation
1. Rinse salt off the sausage skin, and run water through the center to clean it.
2. Pound the white pepper, garlic, and coriander together.
3. Mix all the ingredients, and blend to a course paste.
4. Pull the sausage skin over the end of the syringe, fill the syringe with pork meat and fill.

Tip: If you want to taste and adjust the seasonings before filling the sausage, take a little of the mixture and microwave it.

Isan Pork Sausage ( Side Grog Isan )

This is also called Sour Isan Sausage ( Nam Side Gorg ) , because it's left a few days to sour in the fridge, but that stage is optional! The sausage is a pork sausage, padded with sticky rice. The sticky rice needs to be soft, to get a softer consistency you can soak the pre-steamed rice in water for 5 minutes.

Ingredients
150 gms Pork Mince
100 gms Sticky Rice
50 gms Galangal
50 gms Lemon Grass
5 Garlic Cloves
3 Coriander Roots
5 Chillies
4 Kaffir Leaves
1 Teaspoon Salt
1/2 Teaspoon White Pepper

Preparation
1. Soak the sticky rice in hot water for 1 hour, (or cold water for 8).
2. Steam the rice in a Thai steamer (or on a sheet of foil with holes in it in a regular steamer) for 10-15 minutes until cooked.
3. Leave the rice to cool, if it is still too firm, soak for an extra 5 minutes in water.
4. Blend the galangal, lemon grass, garlic, chillies, coriander root, kaffir leaves together.
5. Mix all the ingredients together.
6. Pipe into a sausage skin.

Isan Sausage with Old Fish Sauce ( Side Gorg Isan Pa la Sub )

A stronger sausage, similar to Side Gorg Isan, but with the added kick of old fish paste. This is something of an acquired taste, unless you are use to old fish sauce, try the sour or plain version of this sausage first.

Ingredients
150 gms Pork Mince
100 gms Sticky Rice ( Steamed )
50 gms Galangal
50 gms Lemon Grass
5 Garlic Cloves
3 Coriander Roots
5 Chillies
4 Kaffir Leaves
2 Tablespoons Old Fish Chilli Paste
1/2 Teaspoon White Pepper

Preparation
1. Blend the galangal, lemon grass garlic, chillies, coriander root, and kaffir leaves together.
2. If the cooked sticky is too hard, soak it in water for 5 minutes.
3. Add all the remaining ingredients.
4. Pipe into the sausage skin.

Red Curried Sausage ( Side Uer Prick Gang )

And yet another on the sausage theme. This sausage is a red curried pork sausage typical of North Thailand (Chang Mai etc.), and eaten as a snack.

Ingredients
Sausage Skins
200 gms Pork Mince
50 gms Galangal
50 gms Lemon Glass
5 Garlic Cloves
5 Coriander Root
5 Kaffir Lime Leaves
1 Tablespoon Red Curry Paste
1-2 Teaspoons Salt

Preparation
1. Blend the galangal lemon grass, garlic cloves, coriander root, and kaffir together.
2. Mix into the other ingredients and leave to meld for an hour or two.
3. Pipe into the sausage skin.

Thai Sweet Sausage ( Goon Chiang )

This sausage is one of the more popular sausage recipes in Thailand. It is a slightly sweet dried pork sausage. The drying is the most difficult part, I wrap it lengthwise in greaseproof paper and leave it to dry on the hot stone on my window ledge, the paper keeps the flies off it. However you can also dry it in an oven at 80 degrees celsius for 3-4 hours until it has shrunk and firmed up.
In the photograph you can see my sausage in the center, and top right is a commercial brand. This sausage isn't cooked yet, it needs further cooking to complete it.

Ingredients
500 gms Pork Mince With Fat
6 Tablespoons Sugar
4 Tablespoons White wine
1 Tablespoons Salt
2 Tablespoons Soy Sauce
Pinch of Pepper
Pork Sausage Skin, or Cellulose Edible Wrapping

Preparation
1. Mix all ingredients together and leave in the fridge for 1 hour.
2. Pipe into the sausage skin.
3. Wrap in greaseproof paper (roll it length wise) and leave for 3 days in a hot sun to dry out. Or place on greaseproof paper in an oven at 80 degrees celsius for 3-4 hours until the sausage is firm.

Sai Grog Chiang Mai (Thai Sausage) Recipe

Ingredients

4 lg dried chilies,
(optional) 5-7 fresh Thai chilies, minced
1 soak in water until soft
1/2 tsp salt
1 tbsp minced lemon grass
1 tsp minced cilantro roots
1 tsp kaffir lime zest/lime zest
1/2 tsp minced galanga
2 tsp minced garlic
1 tbsp minced red onions
2 cup ground pork (80-85% lean)
1 tbsp minced kaffir lime leaves
1/4 cup chopped cilantro leaves
2 tbsp fish sauce
1 long sausage casing, 25"
1/4 cup salt

Directions

Rinse salted/brined casings thoroughly (or use collagen casings).

Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste.

Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well.

Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to
close. Poke a few holes with a clean needles where the bubbles are present inside.

Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing.

Slice into 1/2" thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings. From Gail Shimizu.

Servings: 5 servings

Sai Oua (Northern Thai Sausage)

Ingredients:
3/4 cup ground pork
1 cup pork belly fat, cut into small dice
5 kaffir lime leaves, finely chopped
1/2 cup finely-chopped fresh lemongrass
2 tablespoons finely-chopped fresh galangal
2 tablespoons red curry paste
1 teaspoon turmeric powder
2 teaspoons sugar
3 tablespoons thin soy sauce
Sausage casing

Method
In a mortar and pestle, pound together lemongrass, kaffir lime leaves, and galangal until fine.

In a large mixing bowl, add pork and the rest of the ingredients, mix well. Mix by hand a glove. Do not knead, make sure the pork fat stays in shape.

Tie one end of the pork casing with string then use a funnel (see pictures and video below) to force the mixture into the casing. Prevent air bubbles from forming, and do not over-stuff it. Tie the other end. Now your sausage is ready to cook.

For best results, use a bamboo skewer to poke holes in the casing. Poke it before and during the cooking process, this will make sure that the sausage doesn't break while cooking. Grill on low heat, keeping watch. Flip and poke until golden brown, dry and aromatic (about 25 to 30 minutes (depending on the size of the sausage).