Traditional Northeastern Thai Sausage (Sai Krok Isan)
Traditional Northeastern Thai Sausage (Sai Krok Isan)
by runny-yolk
1 Comment
runny-yolk
**Ingredients:**
• 500g ground pork
• 300g cooked rice
• 200g glass noodles
• 10g coriander root or stem
• 30g garlic
• ½ tsp pepper
• ½ tsp salt
• 2 tsp seasoning powder
• 2 tsp sugar
• Collagen casing
• Kitchen twine
**Instructions:**
1. Soak glass noodles in room temperature water until soft; drain and cut into short pieces. 2. Pound garlic, pepper, and coriander root together until finely combined. 3. Mix ground pork with the pounded mixture; add salt, seasoning powder, and sugar. Knead for about 5 minutes until slightly sticky. 4. Incorporate cooked rice and glass noodles into the mixture. Optionally, cook a small portion to taste and adjust seasoning if needed. 5. Stuff the mixture into the collagen casing, tying or twisting to form links of desired size. 6. Allow sausages to air dry for at least 1 day; for a tangier flavor, ferment for a couple of days. 7. Grill sausages over low heat, turning frequently. Poke small holes to release air and prevent bursting. 8. Once cooked, cut into pieces and serve with fresh ginger, chili peppers, and cabbage.
1 Comment
**Ingredients:**
• 500g ground pork
• 300g cooked rice
• 200g glass noodles
• 10g coriander root or stem
• 30g garlic
• ½ tsp pepper
• ½ tsp salt
• 2 tsp seasoning powder
• 2 tsp sugar
• Collagen casing
• Kitchen twine
**Instructions:**
1. Soak glass noodles in room temperature water until soft; drain and cut into short pieces.
2. Pound garlic, pepper, and coriander root together until finely combined.
3. Mix ground pork with the pounded mixture; add salt, seasoning powder, and sugar. Knead for about 5 minutes until slightly sticky.
4. Incorporate cooked rice and glass noodles into the mixture. Optionally, cook a small portion to taste and adjust seasoning if needed.
5. Stuff the mixture into the collagen casing, tying or twisting to form links of desired size.
6. Allow sausages to air dry for at least 1 day; for a tangier flavor, ferment for a couple of days.
7. Grill sausages over low heat, turning frequently. Poke small holes to release air and prevent bursting.
8. Once cooked, cut into pieces and serve with fresh ginger, chili peppers, and cabbage.
Full recipe and more info at [https://hungryforthai.com/northeastern-thai-sausage-sai-krok-isan/](https://hungryforthai.com/northeastern-thai-sausage-sai-krok-isan/)
Enjoy!