Thai pork sausage Isan style (Sai grok I-san)

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..

  • 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.
Before taste:
  • 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..
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Thai pork sausage Isan style (Sai grok I-san) on Foodista