This Thai pork sausage Isan style. Thais call “Sai grok I-san” and it’s a Thai-Isan snack. This Thai sausages use sticky rice as the filler/binder to extend the meat. Before bring the sticky rice to make sausage. We require soft rice and to get a softer consistency you can soak the pre-steamed rice in water for 1 hour at least or over the night before using. It’s messy job?? For me yessss..
Ingredients:
- 150 gms Pork Mince
- 100 gms Sticky Rice
- 50 gms Galangal
- 50 gms Lemon Grass
- 5 Garlic
Cloves
- 3 Coriander Roots
- 5-10 Chilies
- 4 Kaffir Leaves
- 1 Teaspoon Salt
- ½ Teaspoon White Pepper
- Sliced ginger
, bird’s eye chilies (optional)
- A piece of Cabbage
or any fresh vegetable you like. (optional)
- Soak the sticky rice in hot water for 1 hour.
- Steam the sticky rice in a Thai steamer for 10-15 minutes or rice cooker machine until cooked.
- Leave the sticky rice to cool, if it is still too firm, soak for an extra 5 minutes in water.
- Blend the galangal, lemon grass, garlic, chillies, coriander root, kaffir leaves together.
- Mix all the ingredients together.
- Pipe into a sausage casing.
- Keep in fridge for a few day for make it sour.
- Bring to boil or steam for 30 minutes.
- Use folk or another equipment sharp pointed piercing device around sausage.
- Bring to be fried or grill until color turn golden brown and place on serving plate.
- Serve with fresh vegetable, slice ginger and bird’s eye chilies…hou..yum..yum..
