Thai · Dinner
Grilled Fermented Pork Sausage
Sai krok Isan is a Northeastern Thai fermented pork sausage: ground pork, cooked rice, garlic and fish sauce stuffed into natural casing, fermented 48 hours until tangy, then char-grilled until the casing blisters. Served with raw cabbage, fresh ginger, whole chili and lime.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
29.4gFat
19.1gCarbs
6.8gSugar
2.6gFiber
1780mgSodium
132mgChol
10.3gSat Fat
720mgPotassium
75mgCalcium
2.8mgIron
1.1mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Combine ground pork shoulder, cooled cooked jasmine rice, garlic, salt, sugar and fish sauce in a bowl, mixing by hand until tacky and cohesive.
2
Stuff
Fit soaked hog casing onto a sausage funnel or piping bag, pack pork mixture firmly, twist into one 10-inch link and prick casing several times to release trapped air.
3
Ferment
Place sausage on a plate uncovered in a warm spot (30°C/86°F) for 48 hours until firm, with a distinctly sour and tangy smell.
4
Char
Grill sausage over medium-high charcoal, turning every 2–3 minutes for 12–15 minutes until casing is deeply blistered and internal temperature reaches 160°F (71°C).
5
Plate
Rest sausage 2 minutes, slice diagonally, and arrange with cabbage wedges, ginger slices, whole chili and lime wedges on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder, ground
- 1/2 cup90g jasmine-rice-cooked, cooled
- 12 cloves12 cloves garlic
- 2 tsp2 tsp salt
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp fish-sauce
- 22 length natural hog casing (about 10 in/25cm)
- 11 head (400g) cabbage
- 88 thin slices ginger-fresh
- 22 chili-fresh
- 22 lime, cut into wedges
