Sai Gok Isaan - Garlicky, Slightly Sour Sausage From Northeastern Region of Thailand

glutinous rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients while being cost-effective.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and ground turkey is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers umami flavor with lower sodium.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and butter can be more affordable.

Prepare hog casing by soaking and rinsing according to package instructions.

In a food processor, add 1/2 cup coriander, 5-6 kaffir lime leaves, and 20 cloves of garlic. Process until fine and set some aside.

Process 4 pounds of pork (half pork butt and half pork belly) with the garlic mixture in batches until you achieve a rough mince, not too fine.

Transfer the pork mixture into a large bowl and add cooked rice, salt, sugar, remaining garlic mixture, MSG, white pepper, and pink curing salt. Mix thoroughly.

Using a handheld sausage jerky gun, thread the hog casing and stuff it with the mixture. Twist the casings to form links or use kitchen twine if hanging to cure.

Let the sausages cure on racks in a dry place for 2 to 5 days until desired fermentation level is reached.

To cook, bake the sausages at 400 degrees for 20 minutes, or alternatively grill or pan-fry them.

Enjoy the sausages.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary