42min 4 ppl
Sai Krok Isan (Fermented Rice and Pork Sausage)
53 minutes
4 people
Medium31–60 min or 7–12 steps
53 min · 8 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 18g
Carbs 16g
Fats 19g
About this dish
Minced pork and cooked rice are packed into casings and left to ferment for three days until pleasantly sour, then pan-fried until browned and bursting. Isaan's beloved tangy, garlicky sausage.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesfinely chopped8
Meat & Poultry
- Minced pork600 g
Dried Goods
- Jasmine ricecooked and cooled200 g
- Sugar1 tbsp
- Natural sausage casingsrinsed and soaked in warm water for 10 minutes3
Spices & Seasonings
- Fine sea salt1.5 tbsp
- White pepper1 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Large frying pan
- Meat thermometer
- Bamboo skewers
Method
1
Cook the jasmine rice and spread it out on a tray to cool completely, about 20 minutes.
Approx. 4 minutes
2
Finely chop the garlic.
Approx. 3 minutes
3
In a large bowl, combine the minced pork, cooled rice, garlic, salt, sugar and white pepper, and mix thoroughly with your hands until well combined and sticky.
Approx. 6 minutes
4
Rinse the sausage casings and soak in warm water for 10 minutes, then drain.
Approx. 4 minutes
5
Fit a casing onto a funnel or sausage-stuffing attachment and fill with the pork and rice mixture, twisting every 10cm to form links, then tie off the ends.
Approx. 15 minutes
6
Prick the sausages all over with a skewer, then lay them in a single layer in a warm spot and leave to ferment for 3 days, until pleasantly sour-smelling.
Approx. 3 minutes
7
Heat the vegetable oil in a large frying pan over medium heat and cook the fermented sausages for 15 minutes, turning frequently, until deeply browned all over and a meat thermometer inserted into the centre reads 71°C.
Approx. 15 minutes
8
Rest for 3 minutes, then slice on the diagonal and serve.
Approx. 3 minutes
