Sai Krok Isan (Thai Sausage)
Craving bold flavors straight from the streets of Thailand? This Sai Krok Isan recipe packs the heat and depth of Northeastern Thai cuisine into your kitchen. With the perfect balance of sour, salty, and spicy, it's sure to keep everyone coming back for more.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 long sausage casings. More as needed.
- 1 cup glass noodles, cut into 2-inch pieces
- 2.5 tablespoons garlic, finely minced
- 1/4 cup cilantro stems, cut into 1-inch pieces.
- 1 teaspoon ground white pepper. Add more if preferred.
- 2 pounds ground pork
- 1 cup cooked Jasmine rice
- 1.5 tablespoons oyster sauce
- 1 tablespoon Golden Mountain Seasoning: If you don’t have this, you can substitute it with Maggi seasoning sauce. Fish sauce can also work, but use only half the recipe's amount.
- 2 teaspoons sugar
- 1 teaspoons salt
- 1 tablespoon chicken powder or mushroom powder
- MSG: Optional for added umami.
Instructions
- 1
Soak sausage casings in water for 30 minutes to remove excess salt. The salt preserves the casings by killing bacteria but can leave a strong salty flavor. Rinse thoroughly with cold water, and keep the casings in a clean water bowl to prevent them from drying out.
- 2
Soak the glass noodles in hot water until soft and pliable. Be careful not to overcook or undercook them for the best texture, then drain.
- 3
Pound garlic, cilantro stems, and white pepper together in a mortar and pestle until smooth. If you don’t have a mortar and pestle, check the tips below.
- 4
In a large bowl, combine ground pork, seasoning paste, cooked sticky rice, softened glass noodles, salt, sugar, MSG (if using), chicken powder, and sauces. Mix thoroughly until the pork mixture has a fine, smooth texture. Using your hands (with kitchen gloves) works best for even mixing. Do a quick microwave test to check the flavor and adjust seasonings. Massage in the rice and noodles until evenly mixed.
- 5
Use a sausage stuffer or a makeshift funnel to fill the casings with the pork mixture evenly. Avoid air pockets by pressing the mixture down as you fill.
- 6
Twist the long sausages into your desired size and shape, securing them with food twine if needed.
- 7
For the best flavor, ferment the sausages at room temperature for 2-3 days. This process develops the tangy, sour taste that makes Sai Krok Isan unique. Refer to the notes below for tips on fermentation.
- 8
Grill, pan-fry, or air-fry them over medium-high heat for 5-6 minutes or until they are golden brown and slightly charred. Pierce any sausages that look like they might burst to release pressure and prevent messy explosions.
- 9
Pair your Sai Krok Isan with fresh ginger slices, Thai chilies, and crunchy cabbage wedges. Enj