Northeastern Thai Sausage (Sai Krok Isan)
Prep time: 40 minutes
Cook time: 10 minutes
Serves: 5
![Northeastern Thai Sausage (Sai Krok Isan)](/inline/isan-5.CdDCTXGt_2rzUc2.webp)
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.
Ingredients
Steps
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Cooking Northeastern Thai Sausage (Sai Krok Isan):
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Soak the glass noodles in room temperature water until they become soft. Then, drain the water and cut the noodles into short pieces.
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Pound garlic, pepper, and coriander root together until finely combined.
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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.
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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.
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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.
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Let the sausages air dry for at least 1 day. For a tangier flavor, leave them for a couple days to ferment.
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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.
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Once cooked, cut the sausages into pieces and serve with fresh ginger, chili peppers, and cabbage for a complete and flavorful experience.
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Recipe Notes
Tips
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.