How to Make Sai Krok Isan

Sai Krok Isan is the name of a popular fermented sausage, eaten as a snack in Thailand. For some context, Sai Krok is the Thai name for sausage, and the word "Isan" means "northeastern" - the snack originated in northeastern Thailand.

Ingredients

25 grams of garlic
1 teaspoon of salt
230 grams of cooked rice
500 grams of pork shoulder
White vinegar
1 tsp salt or as required for the recipe

Part 1

Part 1 of 2:

Preparing

1
Prepare the sausage casing and clean it with a salt solution.
2
Thread the casings onto a wide funnel and tie a knot in the end.

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3
Make a paste of garlic and salt. Add the rice and make a rough mixture.
4
Combine the pork with the mixture and mix well.
5
Fry a spoonful of the mixture until it is cooked. Check whether the fried mixture is under salted or not. Add more salt if you want to make the sausage more salty.
6
Force the mixture through the funnel by hand. Alternatively, you can use a pestle while holding the casings. Do allow some casing to be released at a time.
7
Remove the funnel once all the mixture is stuffed inside the sausages.
8
Evenly distribute the pork in the casings by using your hands. To make the knotted sausage links, start at the end and after an inch in, squeeze and twist the long part of the sausage twice. Repeat the process; move another inch from the first twist and keep the first link still.
9
Repeat the tying process. Tie up the end with another string and join the two strings.
10
Put the sausage in the sunlight for 24-48 hours. To check the sausage, cook one up. If the sausage is sour in taste, that means it's ready.

Part 2

Part 2 of 2:

Cooking

1
Separate the sausages from one another and prick each one several times to prevent bursting. Grill it on a barbecue or fry in a pan, with as much oil as you find is needed, for a few minutes.
2
Let it cool down for a few minutes, then serve. This sausage can be eaten with raw vegetables such as lettuces, cabbages, sliced gingers and Bird's Eye Chili's.