Sai Krok Isan

Name: Sai Krok Isan
Yield: 2 servings
Cuisine: Thai
Ingredients: 500g minced pork with some fat; 1 cup cooked sticky or jasmine rice; 1 head garlic, minced; 2 tsp salt; Sausage casings; Fresh ginger, bird's eye chillies and cabbage, to serve

ไส้กรอกอีสาน/sai GROK ee-SAHN/

Also known as: Isan Sausage, Sai Krok Isaan, Thai Fermented Sausage

About this dish

Tangy fermented pork and rice sausages from northeastern Thailand, grilled and eaten with ginger, chillies and cabbage.

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Ingredients

🐖500g minced pork with some fat

🍚1 cup cooked sticky or jasmine rice

🧄1 head garlic, minced

🧂2 tsp salt

🌭Sausage casings

🫚Fresh ginger, bird's eye chillies and cabbage, to serve

Method

Serves 2

Mix the pork, rice, garlic and salt thoroughly.

Stuff into casings and twist into short links or rings.

Leave covered at warm room temperature for 1–3 days until slightly sour, then refrigerate.

Grill over medium charcoal until cooked through and browned.

Serve with slices of fresh ginger, chillies and cabbage.

✓ What Makes it Authentic

Sai krok Isan are left to ferment for a few days until pleasantly sour, then grilled at street stalls in little rounds on skewers.

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