Sai Krok Isan

Sai krok isan are the beloved sausages of northeast Thailand: pork and sticky rice fermented until pleasantly sour, then grilled until juicy and smoky. Served with raw cabbage, chillies and sticky rice, they are a true taste of Isan street food.

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Servings

4 servings

Calories

540

Ingredients

• 800 g minced pork
• 200 g cooked sticky rice, cooled
• 4 garlic cloves, minced
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• Natural sausage casings
• Vegetable oil, for grilling
• Raw cabbage leaves, to serve
• Fresh chillies, to serve
• Sticky rice, to serve

Instructions

1. Mix the pork, sticky rice, garlic, salt, pepper and sugar until well combined.
2. Fill the casings loosely and twist into short links.
3. Hang the sausages at room temperature for 24 to 48 hours until they smell pleasantly sour.
4. Prick the sausages lightly and grill over medium heat for 15 to 20 minutes, turning often.
5. The sausages are ready when they are firm, juicy and lightly charred.
6. Rest for 5 minutes, then cut into pieces.
7. Serve with raw cabbage, fresh chillies and sticky rice.

Pro tips

• The fermentation time depends on the weather; warmer rooms ferment faster.
• Do not skip the rice, as it is what ferments and gives the sour tang.
• Prick the casings so they do not burst on the grill.
• If you prefer no fermentation, grill them the same day for a milder sausage.

Frequently asked questions