Can I make this recipe ahead of time?

Yes, you can prepare the sausage mixture and stuff it into casings ahead of time. Just store them in the fridge until you’re ready to ferment or cook.

Can I use a different type of meat instead of ground pork?

While ground pork is the traditional choice, you can substitute it with ground chicken or beef. However, the flavor and texture might change slightly, so it’s best to stick with pork for an authentic result.

Sai Krok Isan (Thai Sausage)

Name: Sai Krok Isan (Thai Sausage)
Prep time: 45 min
Cook time: 15 min
Total time: PT-494418H28M48S
Cuisine: Thai
Ingredients: 3-4 long sausage casings. More as needed.; 1 cup glass noodles, cut into 2-inch pieces; 2.5 tablespoons garlic, finely minced; 1/4 cup cilantro stems, cut into 1-inch pieces.; 1 teaspoon ground white pepper. Add more if preferred.; 2 pounds ground pork; 1 cup cooked Jasmine rice; 1.5 tablespoons oyster sauce; 1 tablespoon Golden Mountain Seasoning: If you don’t have this, you can substitute it with Maggi seasoning sauce. Fish sauce can also work, but use only half the recipe's amount.; 2 teaspoons sugar; 1 teaspoons salt; 1 tablespoon chicken powder or mushroom powder; MSG: Optional for added umami.

Description

Craving bold flavors straight from the streets of Thailand? This Sai Krok Isan recipe packs the heat and depth of Northeastern Thai cuisine into your kitchen. With the perfect balance of sour, salty, and spicy, it's sure to keep everyone coming back for more.

Ingredients

Scale

3-4 long sausage casings. More as needed.
1 cup glass noodles, cut into 2-inch pieces
2.5 tablespoons garlic, finely minced
1/4 cup cilantro stems, cut into 1-inch pieces.
1 teaspoon ground white pepper. Add more if preferred.
2 pounds ground pork
1 cup cooked Jasmine rice
1.5 tablespoons oyster sauce
1 tablespoon Golden Mountain Seasoning: If you don’t have this, you can substitute it with Maggi seasoning sauce. Fish sauce can also work, but use only half the recipe's amount.
2 teaspoons sugar
1 teaspoons salt
1 tablespoon chicken powder or mushroom powder
MSG: Optional for added umami.

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Instructions

Prepare the Casings: Soak sausage casings in water for 30 minutes to remove excess salt. The salt preserves the casings by killing bacteria but can leave a strong salty flavor. Rinse thoroughly with cold water, and keep the casings in a clean water bowl to prevent them from drying out.
Soften the Glass Noodles: Soak the glass noodles in hot water until soft and pliable. Be careful not to overcook or undercook them for the best texture, then drain.
Make the Seasoning Paste: Pound garlic, cilantro stems, and white pepper together in a mortar and pestle until smooth. If you don’t have a mortar and pestle, check the tips below.
Mix the Sausage: In a large bowl, combine ground pork, seasoning paste, cooked sticky rice, softened glass noodles, salt, sugar, MSG (if using), chicken powder, and sauces. Mix thoroughly until the pork mixture has a fine, smooth texture. Using your hands (with kitchen gloves) works best for even mixing. Do a quick microwave test to check the flavor and adjust seasonings. Massage in the rice and noodles until evenly mixed.
Stuff the Sausage Casings: Use a sausage stuffer or a makeshift funnel to fill the casings with the pork mixture evenly. Avoid air pockets by pressing the mixture down as you fill.
Shape the Sausage Links: Twist the long sausages into your desired size and shape, securing them with food twine if needed.
Ferment the Sausage: For the best flavor, ferment the sausages at room temperature for 2-3 days. This process develops the tangy, sour taste that makes Sai Krok Isan unique. Refer to the notes below for tips on fermentation.
Cook the Sausages: Grill, pan-fry, or air-fry them over medium-high heat for 5-6 minutes or until they are golden brown and slightly charred. Pierce any sausages that look like they might burst to release pressure and prevent messy explosions.
Serve: Pair your Sai Krok Isan with fresh ginger slices, Thai chilies, and crunchy cabbage wedges. Enj

Notes

Let the sausage ferment at room temperature for 2-3 days for the best flavorUse a sausage stuffer to fill the casings evenly and avoid air pockets.
If you don’t have a mortar and pestle, just chop up the cilantro stems/roots, garlic, and white pepper really finely, then mix it into the pork.
No sausage stuffer? No problem! You can use a food funnel like I did in the pictures above, or cut a small bottle and use the narrow mouth as a funnel, wrapping the casing around it.
If you're fermenting the sausages for a few days, they might shrink and look slightly wrinkled. Don’t worry—this is just the air pockets drying out. They’ll plump back up once you cook them.
Cook the sausages until they’re golden brown and crispy. Enjoy!

Prep Time: 45
Cook Time: 15
Category: Appetizer
Method: air fryer, Frying, Grilling
Cuisine: Thai