Isaan Sausage (Sai Krok) II
Isaan Sausage (Sai Krok) II
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This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Isaan Sausage (Sai Krok) II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Ingredients
Servings: servings
Instructions
  1. For the pork, you can use ground pork, but if you are grinding yourself, pork shoulder, or preferred would be pork belly minus the skin. Use the wagon plate (coarse plate) for a nice mince.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Peel the garlic and mince well.
  4. Add the ground pork, minced garlic, rice, salt, and pepper to a large mixing bowl. Using your hands, get in there and mix well.
  5. Using the method of your choice, stuff the sausage casings. Once stuffed, use sting tie off the sausage into 1 1/2 inch links. Do not twist the links, just use the string and tie, tightly.
  6. Once everything is tied tightly, you can either cook now, or leave to ferment for a few days. The fermentation happens with the salt and rice.
  7. To ferment, use the fridge, there is less chance of spoilage of the pork. Place the sausage in a large bowl and cover with plastic wrap, place in the fridge for 2-3 days.
  8. The fermenting is not really needed, you can prepare the sausage and grill the same day, no harm.
  9. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
To Cook on a Charcoal Grill
  1. After you have lit your charcoal, and get a nice bed of coals, cover the grill with foil, place the sausage on the foil and cook until cooked through and juices run clear.
To Cook in an Oven
  1. Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
  2. Steam the sausages in a steamer until nearly cooked through. Use any steaming method you prefer.
  3. Place the sausage on the baking sheet and bake for 10 minutes or until nicely browned, then turn them over and bake for another 5 minutes or until nicely browned all over.
  4. Remove to a plate and cut them apart where the strings are tied (remove the bits of string as well).
  5. Serve with fresh sliced cucumber, celery, lettuce or cabbage, and chilies. Enjoy.
Recipe Notes

Ground pork will cost about 85 Baht/800 grams. For 6 servings, this is about 45 cents per serving.

Adapted from an internet recipe.

Cumberland Sausage
Cumberland Sausage
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Rating: 5
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Cumberland Sausage
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Ingredients
Servings: meters of sausage
Instructions
  1. First thing, chill the meats in the fridge, sterilize and chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
  2. Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
  3. Mix together the two meats, then add the spices and herbs.
  4. Mix together. Place the meat in the fridge to chill for 2 hours. Assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
  5. Grind the meat with the wagon wheel plate, or what is called a course plate for your model of grinder.
  6. Then in a large bowl, mix with the breadcrumbs. Breadcrumbs added, I did not get the cup measurement.
  7. Mix until well combined, use your hands for this.
  8. Soak the hog casings per instructions on the package. Remove the cutting blade and plate from your grinder. and attach the sausage funnel. Rub some bacon fat or cooking oil on the funnel, slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base. I use a dry casing from a reputable dealer in Phuket.
  9. Tie the starting end of the casing with string, using the slow setting on the grinder, add the meat back to the grinder, fill the casing but do not over fill, any air bubbles, prick with a tooth pick. Work the sausage into the casing and form the casing into a ring as you go. You can leave in a ring or twist and make links or tie with string to make links, up to you. I do not have that ring thing down yet so I just made links.
  10. Store the sausage in the fridge overnight. Then you are ready to cook them as you see fit or freeze for later use.
Recipe Notes

I will price this when I get the meats and casing, overall I will say fair value, but much less than store prices, by a long shot.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.