Issan Sausage - Sai Klok Issan Recipe
Summary
Recipe Story
These Issan Sausages are common street foods in the North of Thailand. As you walk down a road way you will e beakoned by the wafting fragrance of these flavourful sauges grilling. You can eat from stick skewers or out of a lettuce cup with condiments including knobs of ginger, whole chiles, unsalted roasted peanuts, scallions and a wedge of lime to squeeze over them.Ingredients
How to make Issan Sausage - Sai Klok Issan
Put the pork and all other ingredients excepting the rice in a food processor and thoroughly mix. With clean hands, mix in the rice, then separate the meat into 3 or 4 sections, and wrap each section carefully and tightly with plastic wrap. Follow that with some tin foil for added protection. Set the sausage out at room temperature (not in the fridge) for 1-2 days. Remove from plastic wrap and foil. Many Americans fear this step-so just continue and stuff casings without fermentation.Pipe sausage mixture into casings, don't over pak the filling as you need to twist the to form the 1 1/4" size sausage ball sized links.
Barbeque the sausage over medium/low heat for about 20 minutes or longer. Note the fragrant aroma, and make sure it's well-cooked. You can fry in oil if barbeque is not available.
Serve with fresh chile peppers, garlic, pickled ginger, spring onion, cilantro, leaf lettuce, cabbage and other greens you may like.
Comments
Hella Delicious says :
This is beautiful! Thanks for the great photo, yummy!
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shantihhh says :
I always seem to make my sausages in a swirl circle when using lamb intestines or even these Sai Klok as they are small and you can form the cirlce nicely. I do the same with Merguez or Toulousain sausages.
With large sauces, i.e. the normal sized links are made using pig or cow intestines and they are 4" long or so and you "sew" the links after making the long string.
I must do a video. It is such fun making sausages and you can control what is in them. I don't use the lips, ears, and "okey bits" unless making Kokoretsi and then those have many parts of the lamb. Many commercial sausages contain 40% fat and that just isn't necessary for flavour. You can use 10-15% fat and the taste is terrific. Less than that well they just aren't sausage. Then you should make a forcemeant or moussaline. I adore making Seafood Moussaline with scallops, white fish, salmon, etc.
