Sai Krok Isan
(Northerneastern Thai Fermented Pork Sausage)
I AM A CHAMPION MEAT STUFFER IF I DO SAY SO MYSELF!
Leo and I took on the challenge to make one of my favorite Thai pork sausages ourselves and it was a lot of fun. With a little direction from my dad, a little time and patience, this fermented pork sausage was delicious, comforting and well worth the wait. Enjoy!
Meat Grinder (Optional)
Mortar & Pestle
A place to hang sausage links
2 ½ lbs (1kg 134g) pork belly or shoulder (minced or ground)
300 grams cooked sticky rice or jasmine rice
80 grams garlic, peeled
22 grams kosher salt
Hog casing, cleaned according to package instructions
150 grams vermicelli noodles, cooked and drained (optional)
In a mortar and pestle or food processor, pound garlic and salt together to create a paste.
Mix the garlic salt paste with the cooked rice. Then combine everything with the pork. Optional: if adding vermicelli noodles, now is the time to add it.
Using a funnel or sausage stuffer, slip the casing onto the end of the funnel or stuffing tube, leaving a 5-inch tail off the end to tie up later.
Push all the sausage mixture through the casing. Starting at one end, remove any air from the casing and tie two knots to secure the filling. At every 1-inch below the knotted end, squeeze and twist the sausage to form round links. Tie two knots at the end of the casing.
Hang them in a warm, dry spot (about 68°F-70°F) for about 2-4 days, depending on how sour you want them to taste. You can cut off and cook an individual link to taste test for your preferred amount of fermentation.
When the sausages are ready, cook them in a pan or grill until browned. Serve with garnishes and an ice cold beer!
Watch the full recipe below!
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