Sai Krok Isan (Thai North Eastern Sausage) Recipe
Discover the authentic flavors of Thailand with my Sai Krok Isan (Thai North Eastern Sausage) recipe. Learn to make casing from rice paper and natural hog casing, ensuring your sausages are both traditional and versatile. I'll also share my grandma's ingenious method of using an Asian soup spoon to stuff the sausage quickly and efficiently, rivaling any machine at a fraction of the cost.
Equipment
- 1 Asian spoon (Your choice- See the link)
- 1 sausage stuffing attachment (Your choice- See the link)
Ingredients
- 3 lb ground pork (Pork shoulder)
- 1 lb pork fat (optional)
- 20 cilantro roots or stems (from 1 bunch cilantro)
- ⅓ cup garlic powder (Or 1 cup minced garlic)
- 5 tsp ground white pepper
- 5 tsp sugar
- 10 tbsp oyster sauce
- 1 tbsp chicken bouillon (or pork bouillon)
- 1 bundle bean thread (optional)
- 2 cups cold cooked rice (optional)
- 3 - 4 fresh hog casing (Or rice paper)
Instructions
Prepare Sausage Casing
- Rinse: Remove the casings from their packaging and rinse them thoroughly under cold running water to remove the excess salt.
- Flush: Slide one end of the casing onto the faucet and run cold water through the inside of the casing to flush out any remaining salt and debris. Repeat this process for each casing.
- Soak : After flushing, soak the casings in fresh cold water for another 30 minutes to ensure they are fully hydrated and pliable.
- Store or Use: If not using immediately, store the prepared casings in a bowl of cold water in the refrigerator for up to 24 -48 hours. Otherwise, proceed with stuffing your sausages.
Season the Pork
- Pound or finely chop cilantro roots or stems. Then in a mixing bowl, combine ground pork the seasoning mentioned above include chopped cilantro stems.
Stuff the Sausage. (You can choose from the following methods below.)
- Using the KitchenAid attachment: To stuff sausage using the KitchenAid attachment, first attach the sausage stuffer to your KitchenAid mixer according to the manufacturer's instructions. Feed the casing onto the stuffer tube, leaving a few inches hanging off the end. Turn on the mixer at a speed level 4 and gently guide the sausage mixture through the tube, supporting the filled casing as it comes off the attachment. Tie at the end of the casing. You can twist to divide each sausage or tie each link with a butcher twine.
- Using an Asian spoon with hog casing : Feed the casing onto the spoon and push the meat through the spoon handle, then gently squeeze the filling down the tube. Refer to the picture and video for a visual guide.
- Using rice paper as sausage casing : Run water over a sheet of rice paper and place it on a cutting board or silicone mat. Spoon the filling onto the rice paper or use a ziplock bag with a corner cut off to pipe the filling. Leave at least half an inch of space on each end of the rice paper. Roll the rice paper to form a sausage shape, then tie the ends and between the sausages to form links.
- Leave the sausages to cure at room temperature overnight or for up to two days. If you are not comfortable leaving the sausages out, place them on a baking sheet to dry in the refrigerator.
Cook and Serve
- Poke some holes on the sausage if you see some air bubbles. Grill, air fry, or bake the sausage until the internal temperature reaches 160 - 165 degrees Fahrenheit.
- For sausages that are stuffed in the rice paper, shallow fry or grease the pan, line the sausages in the pan, brush with oil and bake at 350 degrees Fahrenheit for 30 minutes.
- Serve with sticky rice, pickled ginger, and fresh vegetables such as cucumbers and cabbage. Enjoy!
Video
@stickyricethaikitchen Sai Krok Isan : Ingredients ⬇️ 3 lb ground pork (Pork shoulder) 1 lb pork fat (optional) 20 cilantro roots or stems (from 1 bunch cilantro) ⅓ cup garlic powder (Or 1 cup minced garlic) 5 tsp ground white pepper 5 tsp sugar 10 tbsp oyster sauce 1 tbsp chicken bouillon (or pork bouillon) 1 bundle bean thread (optional) 2 cups cold cooked rice (optional) 3 – 4 fresh hog casing (Or rice paper) Get full recipe, tips, and more details : www.stickyricethaikitchen.com #sausage#homemadesausage#saikrok#thaifood#laofood#aapi#nana#summer2024#cocina
♬ Exciting, exciting, cute songs(1283711) - Korepoi
Notes
Note 1: I sincerely thank you for visiting my blog and I appreciate you checking out my passion - recipes! If you enjoy these recipes, please share them and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.
Note 2: Boiling or steaming the sausages for 10 minutes before grilling or frying can help to prevent sausages from bursting.