Entree: Thailand – Northeastern Isan – ไส้กรอกอีสาน ➤ sai krok isan (Northeastern Thai fermented pork sausages, garlicky and tangy, traditionally grilled)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 12 min

Additional 12 hrs

Total 13 hrs

Ingredients

- 2 lb (900 g) ground pork
- 1 cup (200 g) cooked glutinous (sticky) rice, cooled and slightly mashed
- 6 cloves garlic, minced (about 1.5 oz / 42 g)
- 2 tbsp (30 ml) fish sauce
- 2 tsp (10 g) kosher salt
- 1 tbsp (12 g) palm sugar or brown sugar
- 1 tsp (5 g) coarsely ground white pepper or black pepper
- 1/4 cup (60 ml) water (only if mixture feels too dry)
- 2 tbsp (10 g) roasted rice powder (khao khua), optional for texture
- Natural hog casings, soaked and rinsed if using (amount for about 20–24 small sausages)
- Vegetable oil for grilling or pan-frying as needed
- Fresh Thai chilies, sliced, and sliced shallot for serving (no measurements required)

Instructions

1. In a large bowl, combine the ground pork, mashed sticky rice, minced garlic, fish sauce, salt, sugar, and ground pepper. Mix thoroughly by hand or with a stand mixer on low until the rice and seasonings are evenly distributed and mixture becomes slightly tacky; add a little water if needed to achieve a cohesive texture.
2. If using, knead in the roasted rice powder to add a slightly nutty texture and help bind the mixture.
3. Refrigerate the mixture for 30–60 minutes to make stuffing easier. Prepare casings by rinsing and soaking per package instructions.
4. Fill a sausage stuffer or use a funnel to stuff the pork mixture into prepared hog casings, forming short sausages about 3–4 inches (8–10 cm) long. Twist into individual links and tie or twist ends. Prick any large air pockets with a needle.
5. Place sausages on a tray covered with plastic wrap, leaving space between, and cover loosely. Leave in a warm place (about 75–85°F / 24–29°C) to ferment for 12–36 hours until a mild tang develops; time varies with ambient temperature. Once sourness is to your liking, refrigerate to stop fermentation.
6. To cook, preheat a grill or skillet over medium-high heat. Lightly brush sausages with oil and grill or pan-fry, turning often, until charred in spots and cooked through, about 8–12 minutes depending on size.
7. Serve hot with fresh chilies, sliced shallots, and sticky rice or raw vegetables. Leftover uncooked sausages should be refrigerated and used within 2 days or frozen.