Sai krok Isan

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.