Isan sausage, also known as “Sai Krok Isan,” is a popular Thai fermented sausage originating from the northeastern region of Thailand. Here’s a basic recipe for making Isan sausage at home:
Ingredients:
For the Sausage:
- 1 kg ground pork
- 1 cup cooked sticky rice
- 5-6 cloves garlic, minced
- 1 tablespoon finely chopped cilantro stems
- 1 tablespoon finely chopped lemongrass
- 1 tablespoon minced galangal
- 1 tablespoon minced kaffir lime leaves
- 1 tablespoon minced shallots
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- Sausage casings (available at most butcher shops or specialty stores)
For the Fermentation:
- Banana leaves or plastic wrap
- Kitchen twine
Instructions:
- Prepare the Sausage Casings:
- Soak the sausage casings in warm water for about 30 minutes to soften them. Rinse them thoroughly to remove any salt.
- Prepare the Sticky Rice:
- Cook the sticky rice according to package instructions. Let it cool.
- Make the Sausage Mixture:
- In a large mixing bowl, combine the ground pork, cooked sticky rice, minced garlic, cilantro stems, lemongrass, galangal, kaffir lime leaves, shallots, fish sauce, sugar, salt, and ground white pepper. Mix well until all ingredients are evenly distributed.
- Stuff the Sausage Casings:
- Using a sausage stuffer or a funnel, fill the sausage casings with the pork mixture. Be careful not to overfill to avoid bursting during cooking. Twist the sausages into 6-8 inch links and tie the ends with kitchen twine.
- Ferment the Sausages:
- Wrap each sausage in banana leaves or plastic wrap to allow them to ferment. Place them in a cool, dark place for at least 24-48 hours. Fermentation time may vary depending on the desired level of sourness.
- Cook the Sausages:
- After fermentation, the sausages can be cooked. You can grill, steam, or pan-fry them until they are fully cooked and have a nice brown color on the outside.
- Serve:
- Isan sausages are often served with sticky rice, fresh vegetables, and spicy dipping sauces.
Remember that fermentation time can be adjusted to suit your taste preferences. The longer the fermentation, the more sour the sausages will be. Enjoy your homemade Isan sausages!
