Isaan Sausage (Sai Krok) I
Isaan Sausage (Sai Krok) I
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. I took lots of photos to show exactly what this is. This version uses a store bought seasoning packet complete with the casings and string.
Ingredients
- 1 packet Northeastern Thai Sausage seasoning (Sai Krok), Lobo brand
- 500 grams pork belly, (1 lb)
Instructions
- This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
- This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
- I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams (1 lb) of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
- In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I basically make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
- Open the casing packet and unfold the casings and separate them. One end is already tied.
- I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
- Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight (do not twist the links). When you get to the open end, give that a twist and tie that off with the string.
- Let the sausage sit on the counter for 1 hour (fermenting, then refrigerate until you want to cook them). Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 30 to 40 minutes. Serve with fresh vegetables like cabbage, lettuce, cucumber, carrot.
Notes
The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork.
From a recipe on a spice packet.
This was another sausage making learning experience for me, I am getting the hang of this. I baked these in my oven and the first person to sample this, was my brother in law who is from Northern Thailand, instant two thumbs up and a big smile. He said I did very good with this. These are excellent in flavor and texture, I would easily consider this spot on perfect to what you can get in the north, the entire family loved these! I will be making these often, actually very easy and the spice packet contains everything needed except the pork belly. Another go to sausage for me.