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issan sausage (sai krok) and fermentation

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issan sausage (sai krok) and fermentation

mary shaposhnik | Jul 28, 2003 05:19 PM

So I am in an Isaan phase, and want to try making Issan sausage (sai krok) at home. I'm no expert, I've just had it a few times. Two questions:

1. There are 2 basic recipes floating around. The one I think is accurate is pork, lots of garlic, sticky rice, pepper, salt, lime juice and fish sauce. Does this sound right to you?

I ask since there is another one repeated often that has red curry paste, lemongrass, onions, kaffir limes and coriander root IN the sausage. This sounds like a different sausage to me, and much fussier.

2. I know this sausage is supposed to be fermented to give it the sour taste. I know nothing about fermentation. What ferments? The sticky rice? The lime juice? Anything I am supposed to do to get it right (recipes say let the sausage sit for 12 hours)?

Thanks.

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