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Isaan Sausage (Sai Krok) II

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.
Print Recipe
Prep Time 20 minutes
Total Time 22 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 800 grams ground pork, see Step 1, (1 3/4 lbs)
  • 1 head garlic, large
  • 1 cup cooked rice, room temperature
  • 1 tablespoon salt
  • 1 1/2 tablespoons black pepper
  • hog casing, see Step 2
  • string, for tying

Instructions
 

  • 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.
  • 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.
  • Peel the garlic and mince well.
  • Add the ground pork, minced garlic, rice, salt, and pepper to a large mixing bowl. Using your hands, get in there and mix well.
  • 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.
  • 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.
  • 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.
  • The fermenting is not really needed, you can prepare the sausage and grill the same day, no harm.
  • 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

  • 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

  • Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
  • Steam the sausages in a steamer until nearly cooked through. Use any steaming method you prefer.
  • 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.
  • Remove to a plate and cut them apart where the strings are tied (remove the bits of string as well).
  • Serve with fresh sliced cucumber, celery, lettuce or cabbage, and chilies. Enjoy.

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.