Thai cuisine · Breakfast & Eggs

Sai Krok Isan

Fermented sausages of ground chicken and glutinous rice, tangy and savory, grilled crispy over charcoal.

Ingredients · for 4 servings

• 600 g ground chicken
• 100 g cooked glutinous rice
• 1 bulb garlic
• 2 tbsp fish sauce
• 1 tsp white pepper
• 1 tsp sugar
• 1 tsp salt
• 2 m sheep casing (natural casing)
• 1 piece ginger (5 cm)
• 1 small white cabbage
• 4 red chilies

Instructions

1. Soak the natural casing in lukewarm water for 30 min and rinse through the inside; peel the garlic bulb and grate the cloves into a fine paste.
2. Knead the ground chicken, garlic paste, cooked glutinous rice, fish sauce, white pepper, sugar and salt vigorously by hand for 5 min until the mixture holds together stickily.
3. Fill the mixture into the casing, twist off every 5 cm, and loosely coil the chain into a ring – don't stuff too tightly or the sausages will burst while grilling.
4. Hang the sausages at room temperature in a shady spot for 2 days until they smell distinctly tangy; in summer 1 day is enough.
5. Grill over gentle charcoal embers for 20–25 min, turning repeatedly, until the skin browns evenly, blisters and turns crispy, and the core is firm.
6. Arrange on a platter with raw ginger matchsticks, cabbage pieces and whole chilies, and serve hot in slices.