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Northeastern Thai Sausage (Sai Krok Isan)

By Sho @ Hungry for Thai on Dec 30th 2024 Sho

If you think of the most charming Isan dish, many would likely place Isan sausage near the top of the list. Grilled to perfection over a hot flame until aromatic and smoky, Isan sausage exudes an irresistible fragrance. 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.

Northeastern Thai Sausage (Sai Krok Isan)

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.

Table of Contents

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.

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.

Northeastern Thai Sausage (Sai Krok Isan)

Northeastern Thai Sausage (Sai Krok Isan)

Prep time

40 minutes

Cook time

10 minutes

Serves

5

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Ingredients

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.


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.

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