Description
This Sai Krok Isan recipe brings the bold, smoky flavors of Northeastern Thai cuisine right to your kitchen. Made with ground pork, garlic, cooked rice, and traditional seasonings, these fermented sausages are grilled to perfection, delivering an irresistible tangy, savory, and slightly smoky taste. A must-try for lovers of authentic Thai street food!
Ingredients
Units
Scale
Meat:
- 500g ground pork
Produce:
- 10g coriander (root or stem)
- 30g garlic (minced)
Pasta & Grains:
- 200g glass noodles (soaked & chopped)
- 300g cooked rice
Baking & Spices:
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tsp seasoning powder
- 2 tsp sugar
Other:
- 1 collagen casing (for stuffing)
- Kitchen twine (for tying sausages)
Instructions
1. Prepare the Filling:
- In a large mixing bowl, combine ground pork, cooked rice, minced garlic, chopped coriander, and glass noodles.
- Add pepper, salt, seasoning powder, and sugar. Mix thoroughly until well incorporated.
2. Stuff the Sausages:
- Rinse the collagen casing with warm water and soak it for a few minutes to soften.
- Using a sausage stuffer, carefully fill the casing with the pork mixture, ensuring it’s evenly packed but not too tight.
- Tie off the sausage at 5-6 cm intervals with kitchen twine to create individual links.
3. Ferment the Sausages:
- Hang the sausages in a cool, dry place for 24-48 hours to allow fermentation. This develops the signature slightly tangy taste.
- After fermentation, store the sausages in the refrigerator until ready to cook.
4. Cook the Sausages:
- Preheat a grill or pan over medium heat.
- Grill the sausages, turning occasionally, until they are golden brown and slightly charred, about 10-15 minutes.
5. Serve & Enjoy:
- Enjoy with fresh vegetables, sliced ginger, chili, and sticky rice for an authentic Isan-style meal!
Notes
- Fermentation is key! Letting the sausages sit for at least 24 hours enhances the flavor.
- No collagen casing? You can substitute with natural pork casings or shape the mixture into patties.
- Want extra smokiness? Use a charcoal grill instead of a stovetop grill.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course / Snack
- Method: Fermenting & Grilling
- Cuisine: Thai
