Crispy Fermented Pork Sausage Plate — Sai Krok Isan
An Isaan fermented pork-and-rice sausage plate, the casing crisped over flame until blistered, served with raw cabbage, sliced ginger, peanuts, bird chillies, and a sticky rice ball for the traditional sour-funky snack-meal.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat sausages dry with kitchen paper, rub with 2 tsp oil. Cut ginger into thin matchstick wedges, peel cabbage into bite wedges, halve shallots. Arrange ginger, cabbage, shallots, bird chillies, lime wedges, and coriander on a platter.
Toast
Heat a dry pan over medium heat 30 seconds. Scatter peanuts in a single layer, toast 4–5 minutes shaking often until skins darken and kernels turn pale golden and nutty. Lift onto kitchen paper to drain.
Grill
Heat the same pan over medium-low heat 1 minute. Lay sausages flat with space between, grill 9–10 minutes turning often until casings blister deep brown, fat renders, and centres heat through.
Rest and plate
Lift sausages onto kitchen paper, rest 2 minutes off heat for casings to firm into a crisp shell while interiors stay juicy. Slice into 2cm rounds. Divide sticky rice into two small balls, fan sausage rounds alongside each portion, arrange peanuts in piles around the meat on each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.