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Isan Style Thai Sausage (sai Grog Isan)

3 3/4 c Ground pork (80-85% lean)
4 ts Salt
1 1/2 ts Ground white pepper
3/4 c Cooked rice 4 1/2 tb Minced garlic
Sausage casing -- 75 mm
1/4 c Salt
Lime juice to taste
Sliced chilies to taste
Raw vegetables

Turn the casing inside out and rub gently but very well with 1/4 cup salt and a little water. Rinse again and again until it become odorless. Turn it right side out and squeeze out the excess water. Combine ground pork, 4 tsp salt, white pepper, rice and garlic and mix well. Tie a knot at one end of the casing and stuff with the sausage mixture. Poke a few holes with a clean needle where the air bubbles are present inside. Tie another knot at the end to close. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke more holes if necessary to prevent the sausage from rupturing. Slice the cooked sausage into 1/4" pieces and arrange nicely in a plate or platter. Sprinkle lime juice. Serve with cooked sticky rice, chili peppers and raw vegetables. Makes about 5 servings. NOTE: The chilies may be added to the pork mixture instead of serving as vegetables.

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