Meats and Sausages
Sai Grok Sausage
Sai Grok is a Thai pork and rice sausage that can be found all over Thailand especially in the Northeast Isaan region.
| Materials | Metric | US |
|---|---|---|
| Pork shoulder, pork trimmings | 800 g | 1.76 lb |
| Cooked sticky rice* | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| Thai pepper, ground OR (white pepper) | 4.0 g | 2 tsp |
| Chopped coriander roots | 10 roots | OR ground coriander, 2.0 g (1 tsp) |
| Garlic, minced | 18 g | 5 cloves |
| Galangal, grated | 50 g | 3 Tbsp |
| Kaffir lime leaves, chopped | 10 leaves |
Instructions
- Steam the rice.
- Blend all ingredients together.
- Grind pork through 1/4” (6 mm) plate.
- Mix ground pork, sticky rice and all ingredients.
- Stuff into 36 mm pork casings. Tie off into links 6” (15 cm) long.
- Keep refrigerated. Serve by grilling on a low charcoal fire.
Notes
* Thai sticky rice, a variety of sweet rice is enjoyed throughout Thailand and Laos.
Making sticky rice: Cover rinsed rice with 2” (5 cm) of water and let it stand for 6 hours. Drain the rice, place it in a cheesecloth, wrap it up and place it inside a rice steamer. Make sure that the rice is steamed and does not touch the boiling water. Cover with a lid and steam the rice for 15 minutes. Kaffir lime is a citrus fruit tree native to tropical Asia.
Galangal is wide ginger.
Making sticky rice: Cover rinsed rice with 2” (5 cm) of water and let it stand for 6 hours. Drain the rice, place it in a cheesecloth, wrap it up and place it inside a rice steamer. Make sure that the rice is steamed and does not touch the boiling water. Cover with a lid and steam the rice for 15 minutes. Kaffir lime is a citrus fruit tree native to tropical Asia.
Galangal is wide ginger.
