Photograph of the finished Sai krok Isan

Thailand · Xúc xích lên men Isan

Sai krok Isan

45 min Hands-on time + 48 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.1 lb
  • Photograph of Steamed rice Steamed rice 8.5 oz
  • Photograph of Garlic Garlic 2.8 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Sausage casings Sausage casings 4.2 oz
  • Photograph of Cabbage Cabbage 5.6 oz
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Chilli Chilli 4

Method

  1. 1 Mix the ground pork with leftover rice, minced garlic, salt, and pepper, and knead vigorously for 10 minutes until smooth and well combined.
  2. 2 Soak the sausage casings in water for 15 minutes, rinse them clean, then stuff them with the filling and tie them into short sections.
  3. 3 Hang the sausages in a cool, airy place and let them ferment for two days until they develop a characteristic sour smell.
  4. 4 Grill over low heat for 20 minutes, turning frequently until the skin is golden brown and doesn't crack.
  5. 5 Serve hot with cabbage, sliced ginger, and fresh chili peppers.
Start cooking