Sai Krok Isan (Thai Sausage Recipe)

Enjoy authentic sai krok isan with this grilled Thai sausage recipe, made with pork and featuring simple image instructions for a flavorful, low-carb meal.

📝 Ingredients

• 1.1 lb ground pork (see notes)
• 120 inches sausage casing
• 10 cloves garlic
• 2 coriander root
• 1 tsp white pepper
• 1 1/2 tbsp golden mountain sauce
• just under 2 cups steamed jasmine rice
• 1 1/2 tbsp oyster sauce
• 1 tbsp white sugar
• 1 1/2 tsp salt
• 2 oz glass noodles (optional, soaked and cut)

👨‍🍳 Instructions

1. 1Begin by submerging your sausage casings in water to ensure they’re pliable. Let rest for 30 minutes and then clean the in- and outside with running water.
2. 2Crush garlic and coriander root in a mortar.
3. 3Mix your ground pork with steamed white rice, crushed garlic and coriander root, white pepper, golden mountain, oyster sauce, sugar, and salt. If you’re using glass noodles for sai krok woon sen, add them in this step.
4. 4Start by tying a secure knot at the end of the sausage casing. Next, load the meat mixture into your sausage stuffer and eliminate any air pockets. Attach the open end of the casing to the stuffer’s nuzzle. Gently press the meat out, filling the casing but avoid overstuffing. Fill your whole sausage casing with the meat mixture and then tie off the sausage with string at 1-2 inch intervals or according to your preference, pulling each knot tightly.
5. 5Place the sausages in a sunny spot or outside air to cure for 6 hours. This step imparts the sausages with their signature tang and aids in preservation. If a less sour flavor is preferred, limit to 1 hour. For an extra sour taste, leave them outside for another day.
6. 6Heat your sausages on a charcoal grill until they’re done. Serve immediately with sticky rice.