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Sai Grog Issan
 North-eastern Thailand Style Sausages

Click for BIG Image - Sai Grog Issan - North-eastern Thailand Style Sausages - This is an Issan (Northeastern Thailand) variety of sausage. If you have sausage casing - skins,  you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the size of small hamburgers and eat them that way. Thai sausages use rice as the filler/binder to extend the meat.

Ingredients
1 pound minced pork
1/2 cup minced garlic
1 cup steamed sticky rice
1 tsp ground pepper
1 tsp sea salt
1 tsp MSG (optional)
1/4 cup lime juice
2 tbs fish sauce - nam pla

Method
1. Put all the ingredients in a large mixing bowl
2. Combine the ingredients,
by squeezing the mixture through your fingers until thoroughly combined
3. stuff the mixture into, either a synthetic collagen, or a natural hog casing (sausage skin) and form 1" sausages,
or form into patties or meatballs.

keep in a sealed container in your fridge for 4 days before eating, this will allow the sai grog to sour slightly to give the true flavour

Sai Grog Tod (a sausage meal)

Ingredients
Sausages
1/4 cup roasted peanuts
1/4 cup ginger, sliced very thinly
1/4 cup shallots, sliced very thinly
1/4 cup lemon grass, bruised and sliced very thinly
1/4 cup Thai chili peppers, julienne

Method
1. Place the sausages on a grating over a charcoal brazier and cover with an upturned wok or other metal cover to trap smoke
2. cook, turning occasionally, for 5-6 minutes (until cooked to a golden brown).
3. slice each sausage on the diagonal into quarter inch thick slices.
4. Arrange on a platter with the accompaniments.

Try serving with Sri racha Thai chili sauce and/or satay sauce.

If you've made patties of the sausage meat, then serve as "Thai hamburgers" and add your favorite relish.

 

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