
Discover the authentic recipe for Isan sausages (Sai Krok Isan - ไส้กรอกอีสาน), a beloved staple of Thai cuisine. These flavorful sausages are simple to prepare and traditionally served with fresh ginger, chili peppers, and crunchy cabbage, offering a truly immersive taste of Thailand.
Serves 2.
1 teaspoon white peppercorns
30 g garlic
1 tablespoon cooked jasmine rice
400 g minced pork
Seasoning:
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fish sauce
Fresh pork casings or dry casings, rinsed and then rehydrated in water for 10 to 15 minutes, then rinsed again
Garnish:
Sliced ginger
Fresh chillies
Spring onion
Cabbage leaves
Pound the white peppercorns, garlic and rice into a smooth paste.
Mix the paste with the pork and seasoning. Transfer the paste to a sausage stuffer or a pastry bag (large nozzle). Alternatively, use a funnel or the top of a plastic bottle.
Thread the casing onto the nozzle and carefully form the sausage balls. Form the first ball about 5 cm in diameter, then turn the casing and form another ball, etc.
Bake the sausage for about fifteen minutes at 180°C or until the temperature inside the sausage is 70°C.
Did you enjoy this recipe? You'll find it in our cookbook dedicated to meat, fish, and chili sauces, available now in our online store!
Comments