Sai Krok Isan - Thai-Style Stuffed Fermented Sausages

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 4 kaffir lime leaves, finely chopped 4 kaffir lime leaves, finely chopped
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 10-12 sausage casings 10-12 sausage casings

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, lemongrass, shallots, garlic, galangal, kaffir lime leaves, red chili peppers, fish sauce, soy sauce, sugar, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a sausage casing and rinse it under cold water. Using a sausage stuffer or a piping bag, fill the casing with the pork mixture, leaving some space at the ends for tying.
3. 3.
   Twist the filled casing at regular intervals to create individual sausages. Repeat the process until all the mixture is used.
4. 4.
   Preheat a grill or a pan over medium heat. Cook the sausages for about 10-12 minutes, turning occasionally, until they are cooked through and have a slightly charred exterior.
5. 5.
   Remove the sausages from the heat and let them rest for a few minutes before serving. Serve hot with sticky rice and fresh vegetables.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more pleasant texture.
• Kaffir lime leaves — Stack the leaves together and roll them tightly before chopping to make the process easier.
• Sausage casings — Soak the casings in warm water for about 30 minutes before using to make them more pliable.

Tips & Tricks

• For a spicier kick, add more chili peppers to the mixture.
• If sausage casings are not available, shape the mixture into small patties and cook them as sausage patties.
• Serve the sausages with a side of Thai sweet chili sauce for dipping.
• Leftover sausages can be refrigerated and enjoyed cold as a snack.
• Experiment with different herbs and spices to customize the flavor profile of the sausages.

Serving advice

Serve Sai Krok Isan hot as an appetizer or snack. Accompany it with sticky rice, fresh cucumber slices, and lettuce leaves for a refreshing contrast.

Presentation advice

Arrange the grilled sausages on a platter, garnished with fresh cilantro leaves and a sprinkle of finely chopped red chili peppers for an enticing presentation.