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Northeastern Thai Sausage (Sai Krok Isan)

Northeastern Thai Sausage (Sai Krok Isan)
2 Reviews

By Sho @ Hungry for Thai on Dec 30th 2024 Sho Updated: Apr 15th 2025

Prep time

40 minutes

Cook time

10 minutes

Serves

5

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Ingredients

US Metric

Steps

  • Cooking Northeastern Thai Sausage (Sai Krok Isan):

    1. Soak the glass noodles in room temperature water until they become soft. Then, drain the water and cut the noodles into short pieces.

      Soak the glass noodles in room temperature water until they become soft.
      Then, drain the water and cut the noodles into short pieces.

    2. Pound garlic, pepper, and coriander root together until finely combined.

      Pound garlic, pepper, and coriander root together until finely combined.
      Pound garlic, pepper, and coriander root together until finely combined.
      Pound garlic, pepper, and coriander root together until finely combined.

    3. Combine the ground pork with the pounded garlic, pepper, and coriander root mixture, then season with salt, seasoning powder, and sugar. Mix and knead the ingredients for about 5 minutes until the mixture becomes slightly sticky.

      Combine the ground pork with the pounded garlic, pepper, and coriander root mixture, then season with salt, seasoning powder, and sugar. Mix and knead the ingredients for about 5 minutes until the mixture becomes slightly sticky.
      Combine the ground pork with the pounded garlic, pepper, and coriander root mixture, then season with salt, seasoning powder, and sugar. Mix and knead the ingredients for about 5 minutes until the mixture becomes slightly sticky.
      Combine the ground pork with the pounded garlic, pepper, and coriander root mixture, then season with salt, seasoning powder, and sugar. Mix and knead the ingredients for about 5 minutes until the mixture becomes slightly sticky.
      Combine the ground pork with the pounded garlic, pepper, and coriander root mixture, then season with salt, seasoning powder, and sugar. Mix and knead the ingredients for about 5 minutes until the mixture becomes slightly sticky.

    4. Add cooked rice and glass noodles to the mixture and knead until well incorporated. Take a small portion of the mixture and cook it in the microwave. Taste and adjust the seasoning if necessary before stuffing into the sausage casing.

      Add cooked rice and glass noodles to the mixture and knead until well incorporated. Take a small portion of the mixture and cook it in the microwave. Taste and adjust the seasoning if necessary before stuffing into the sausage casing.
      Add cooked rice and glass noodles to the mixture and knead until well incorporated. Take a small portion of the mixture and cook it in the microwave. Taste and adjust the seasoning if necessary before stuffing into the sausage casing.

    5. Fill the sausage casing with the mixture. Tie the casing into sections with string or twist the casing to create links of your desired size. If you don't have string, twisting and pinching the casing will hold it in place.

      Fill the sausage casing with the mixture. Tie the casing into sections with string or twist the casing to create links of your desired size. If you don't have string, twisting and pinching the casing will hold it in place.
      Fill the sausage casing with the mixture. Tie the casing into sections with string or twist the casing to create links of your desired size. If you don't have string, twisting and pinching the casing will hold it in place.

    6. Let the sausages air dry for at least 1 day. For a tangier flavor, leave them for a couple days to ferment.

      Let the sausages air dry for at least 1 day. For a tangier flavor, leave them for a couple days to ferment.

    7. Grill the sausages over low heat, turning them frequently to ensure even cooking. As they cook, the casing will puff up and become tight. Use a skewer to poke small holes to release the air and prevent them from bursting.

      Grill the sausages over low heat, turning them frequently to ensure even cooking. As they cook, the casing will puff up and become tight. Use a skewer to poke small holes to release the air and prevent them from bursting.

    8. Once cooked, cut the sausages into pieces and serve with fresh ginger, chili peppers, and cabbage for a complete and flavorful experience.

      Once cooked, cut the sausages into pieces and serve with fresh ginger, chili peppers, and cabbage for a complete and flavorful experience.
Northeastern Thai Sausage (Sai Krok Isan)

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Table of Contents

The history of Isan sausage in Thailand varies depending on the narrative.

Some say it originated from the tradition of cattle slaughtering, where villagers began making Isan sausage as a way to preserve leftover meat.

The main ingredients of Isan sausage are minced or finely chopped fatty meat, which can be either pork or beef, mixed with coarsely ground garlic and cooked rice.

The mixture is seasoned with salt, and some may add other ingredients, such as glass noodles or various herbs, to enhance the flavor.

If you’ve ever strolled through a Thai street market, you’ve probably caught the smoky, savory scent of Sai Krok Isan sizzling on a charcoal grill.

This Northeastern Thai sausage is packed with bold, tangy, garlicky flavors—thanks to a bit of fermentation magic.

Whether you’re already a fan or just discovering it, this homemade version is super satisfying to make and eat!

Ingredients for Sai Krok Isan

What you'll need

  • Ground pork: The main protein and base of the sausage, providing richness and texture.
  • Cooked rice: Adds softness to the sausage and helps with fermentation for a tangy flavor.
  • Glass noodles: Soaked and chopped, they help bind the sausage mixture and add a chewy texture.
  • Coriander root or stem: Part of the "Sam Ga-Leur" trio, it gives a fragrant, earthy aroma that defines Thai flavor profiles.
  • Garlic: Adds bold, savory depth and balances the pork’s richness.
  • Pepper: Adds a mild spiciness and warmth to the sausage.
  • Salt: Enhances all the other flavors and aids in preservation.
  • Seasoning powder: Provides an umami boost for a well-rounded taste.
  • Sugar: Balances the saltiness and enhances the fermentation process for a subtle sweetness.
  • Collagen Casing: A thin, edible casing made from collagen, commonly used for making sausages. It's durable and easy to handle, giving the sausage a smooth, uniform shape while allowing it to cook evenly.
  • Kitchen Twine: A strong, food-safe cotton string used to tie off the ends of the sausage or create links. It’s heat-resistant and doesn’t add any unwanted flavors to the sausage.

Why You’ll Love This Northeastern Thai Sausage (Sai Krok Isan) Recipe 🩷

  • Bold, Tangy Flavor: The slight fermentation gives these sausages a uniquely tangy, garlicky kick that’s addictively delicious.
  • Authentic Thai Street Food at Home: No need to travel to Isan—you can bring those smoky, savory vibes right to your own kitchen.
  • Fun to Make: It’s surprisingly satisfying to stuff and twist your own sausages. Great for weekend cooking projects!
  • Customizable: Adjust the sourness by changing the fermentation time. Prefer spicier? Add chopped chili flakes to the mix.
  • Perfect for Grilling Season: These sausages are made for the grill—juicy on the inside, crispy on the outside.
  • Pairs with Everything: From sticky rice to fresh herbs and pickled veggies, Sai Krok Isan fits beautifully into any Thai meal spread.
  • Freezer-Friendly: Make a big batch and freeze them—you’ll thank yourself later.
  • Great Conversation Starter: This unique dish always gets people talking, especially if it’s their first time trying fermented Thai sausage!

How to Make Northeastern Thai Sausage (Sai Krok Isan)

  1. Soak noodles: Soak glass noodles in room temp water until soft. Drain and cut into short pieces.
  2. Make seasoning paste: Pound garlic, pepper, and coriander root until smooth.
  3. Mix pork: Combine ground pork with the paste, salt, seasoning powder, and sugar. Knead for 5 minutes until sticky.
  4. Add rice & noodles: Mix in cooked rice and chopped noodles. Microwave a small piece to taste-test and adjust seasoning.
  5. Stuff sausages: Fill sausage casing with the mixture. Twist or tie into links.
  6. Ferment: Air dry for 1–2 days. Longer fermentation = tangier flavor.
  7. Grill: Grill over low heat, turning often. Prick with a skewer to release air and avoid bursting.
  8. Serve: Slice and serve with fresh ginger, chilies, and cabbage. Enjoy!

What to Serve With Sai Krok Isan

Looking for the perfect sides to round out your meal? Here are some tasty ideas:

🥗 Starter: Thai Papaya Salad (Som Tum) – for that classic Isan pairing.

🥩 Main Course: Sticky Rice and Laab Moo.

🍛 Side Dish: Pickled ginger, fresh bird’s eye chilies, and cabbage – traditional and zingy!

🍰 Dessert: Coconut Sticky Rice with Mango – sweet, creamy, and refreshing.

Sai Krok Isan, its crispy exterior gives way to a tender, juicy interior from the very first bite, followed by firm yet soft textures that are simply delightful to chew.

The flavor is perfectly balanced, complemented by the fragrant herbs that make it truly unforgettable.

FAQs

Sai Krok Isan is a traditional fermented sausage from Northeastern Thailand.

It’s made with ground pork, garlic, rice, and sometimes glass noodles.

The fermentation gives it a tangy flavor that’s super craveable!

Yes, as long as you follow proper hygiene and don’t over-ferment.

Let them sit at room temp for about 1–2 days in a cool, dry place with good airflow.

If it’s hot where you are, check after 24 hours and refrigerate if needed.

No sausage casings? No worries! You can totally use rice paper wrappers instead.

Just soak a sheet of rice paper in warm water for a few seconds until soft, then place a spoonful of the sausage mixture in the center.

Roll it up like a spring roll—tuck in the sides and roll it tight.

Tip: Pan-fry or air-fry them with a little oil until the outside is golden and crispy.

You’ll get delicious mini sausage rolls with a thin, chewy wrapper instead of a casing.

They’re perfect as appetizers or party snacks!

Once fermented, you can refrigerate uncooked sausages for up to 3 days or freeze them for a month.

Cooked sausages last 3–4 days in the fridge.

The sausages are then left to dry slightly in the sun and allowed time to ferment, developing a tangy flavor balanced with a hint of saltiness.

Tips

The reason Isan sausage does not spoil after being left outside for 2 days is due to the fermentation process, which acts as a natural preservation method. Here's how it works:

  1. Salt's Role: Salt is added to the mixture, which helps inhibit the growth of harmful bacteria.
    It creates an environment where only specific types of bacteria, such as Lactobacillus (beneficial lactic acid bacteria), can thrive.
  2. Fermentation by Lactic Acid Bacteria: The cooked rice and sugar in the mixture provide food for lactic acid bacteria. These bacteria ferment the carbohydrates, producing lactic acid as a byproduct.
    This acid lowers the pH of the sausage, creating an environment that's hostile to harmful microorganisms.
  3. Drying and Aeration: When the sausages are left to dry slightly in the sun or at room temperature, the outer layer loses some moisture, reducing the chances of spoilage by water-loving bacteria.
  4. Short Fermentation Period: The 2-day period is relatively short, during which the beneficial fermentation dominates and prevents spoilage.
    Prolonging the process, however, without proper control could risk spoilage or over-fermentation.

This traditional preservation method, when done properly, ensures that the sausages are safe to eat, with their signature tangy flavor and extended shelf life.


However, clean preparation, proper ratios of salt, and appropriate environmental conditions are crucial to avoid spoilage.

2 comments
C

Carolyn Turner

These sound so delicious I will have to try making them

9th February, 2025 at 18:19

1 reply
Sho @ Hungry For Thai

Sho @ Hungry For Thai

These are one of my all-time favorites. I'd love to hear how you get on making them!

9th February, 2025 at 21:08

S

Steven

My favourite!! You're recipes and instructions are amazing. Thank you!!!

14th January, 2025 at 2:46

1 reply
Sho @ Hungry For Thai

Sho @ Hungry For Thai

Thank you so much!! This is one of my favorite recipies too. 🙌🍡

14th January, 2025 at 20:56

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