Description
A distinctive fermented sausage from Isan. Minced pork mixed with sticky rice and garlic, stuffed in casings, and left to ferment for days before grilling, yielding a sour tang.
Restaurants serving Sai Krok Isan (Fermented Sausage)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Minced pork/fat
- Khao Niao(Sticky rice)
- Garlic(Lots)
- Pork casing
- Salt
Instructions
- Knead minced pork, cooked sticky rice, garlic, salt.
- Stuff in casings, tie into small balls.
- Ferment at room temp for days, then charcoal grill.
Learn more Spice, substitutes, tips
Key spices
Fermented sourness、Garlic
Substitutes at Japanese supermarkets
(Store-bought recommended, hard to make)
Pairing
Cold Beer / Raw Cabbage
Trivia
[Difference] While Chiang Mai's 'Sai Ua' relies on herbs/spices, Isan's sausage relies on the 'lactic acid sourness from fermented sticky rice'.
Eating tips & etiquette
Bite the round sausage, then alternately bite into the raw cabbage, ginger slices, and fresh green chilies served alongside to cleanse the palate.
Allergen
Pork