Sai Grok or Thai Sausage

Thai Sausage, you wont be finding Walls bangers here at the Thai markets, but they do do a Thai sausage, infact quite a few variations of Thai sausages, please don't expect the Thai sausages to taste like anything you have ever had before though.

So first up is a Isaan delight, the Sai Grok or Sai Krok, should mention as in the old days in the UK and that the skins are made from pig intestines, obviously the UK now uses skins that aren't made from pig intestines, unless you have a traditional butchers near you that is, so one up for the Thais on tradition at least.

All over Isaan there are many groups of people making this Isaan sausage, probably every one of them uses a slightly different recipe, the main ingredients for Sai grok is minced pork, sticky rice, garlic, more garlic, pepper and salt etc, once cooked they are served with chili peppers, garlic, ginger and any vegetables you might want to add as a side dish for this appetizer. Try to BBQ rather than fry these sausages, it makes it so much better and is of course the way they were designed to be cooked.

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This sausage stall holder must have just set up for the evening, got plenty of those Isaan sausages for sale on that stall.
Best hope there are no Soi dogs around to steal the hanging sausages, we won't go into hygene on this thread, just harden the *7%& up and get 'erm down your gullet :)

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This type of sausage is from Northern Thailand, again many many different variations can be bought in and around Northern Thailand, in Thai it is called Sai Ua or maybe Sai Oua, both spellings bring up recipes if you wish to make these at home.

As in Sai Grok Sai Ua is based on pork, also a lot of pork fat, Kaffir leaves, red curry paste, lemon grass, tumeric and numerous other herbs, thinking on it best to buy the ready made sausage from the stall, this one needs a lot of ingredients mixing together, and for the cost from the stall it isn't worth making yourself.

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Sai Grok but a different vendor and different style. Did I mention that they are fermented? Yeah puts me off slightly, to my mind that means rotting meat, I hope I am wrong, but don't think I am, oh well, if it doesn't kill you it will make you stronger, probably.

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Thai Sausage Home Made - YouTube

Thai Sausage Recipe

Ingredients

1 lb ground pork
1/4 cup minced garlic
1 cup sticky rice
1 tsp pepper
1 tsp salt
1/4 cup lime juice
2 tbsps fish sauce

Method

1 Mix ingredients together.
2 Stuff in casings.
3 BBQ.

Thai Food For Newbies

Standard fare for me after a few beers my favorite the small sour ones (Sai grok) even when sober.

I used to buy them off a stall on Moon Maung Rd in Chiang Mai , looked exactly like a British Banger ! not too spicy ,Course minced Pork , Lemon Grass , chilli , Red Curry paste .. Really tasty , i could never figure out why they were never on the breakfast Menu in a few of the Fallang places .. Would have been a right step up from some of those horrible American Sausage pattie's ..
But i use to buy one every day of this toothless old granny and have it in a Sandwich with a bit of HP in the mornings along with a good cup of Coffee ..
I think that they are lovely , and wish i could get my mits on some here in the UK.

Sai Grok does it for me too. Been here long enough to have acquired the taste for them, after firstly thinking they tasted, and smelled, of rotting meat. To be honest, I'll give it all a go except for the smelly fish and frogs.

I get them from a nearby floating market where there are always long queues for them . Very tasty and made fresh.

On the other hand I would never buy them from those motorcycle sidecar venders that ply the streets with the sausages blowing in the breeze behind amid all the car fumes and general dust and smoke. Gross.

Make sure you are given a healthy helping of cucumber, chilli, cabbage and ginger to maximize the snacking experience.

lovem lovem lovem....my mouth is drooling as i sit here :)

Not bad at all some of those Thai mystery bags, The Lao,s make a good one to called Luang prabang sausage , Great with a cold beerlao.

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Originally Posted by Bangyai

On the other hand I would never buy them from those motorcycle sidecar venders that ply the streets with the sausages blowing in the breeze behind amid all the car fumes and general dust and smoke. Gross.

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I ditto that.

I had the dubious pleasure of witnessing the process of producing these sausages in Phetchabun province.
An elderly woman sat on a chair in an open room facing the main road.
She was for reasons unbeknown to me wearing rubber boots, and between her rubber boots the intestine was nicely draped on the filthy concrete floor.

She was stuffing the intestine while happily chewing away on an impressive amount of betel. Every once in a while she spat on the floor.

I had no sausages in Phetchabun. I still eat it though, but only after in has been fried in at least 2000 degree hot oil.

There is a varity called Naem in thai. I actually like that and I am happy to say that I have never witnessed the process of producing it, nor shall I ever....

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Originally Posted by Charles48

The American sausage tends to be very salty for some reason.

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Probably cause they put too much salt in the mix? :)

The Surin variety of Sai Grok is quite "famous" for it's countering flavour and texture, as Isaan sausages are regarded.

The best ones I ever eat was believe it or not in Chantaburi Market

Good with beer I agree but never more than 2 unless I start to be nauseous

Mmm, saigok from Nong Khai.

The blood/black version from Ponpisai is also outstanding.

Both divine with sticky rice and jao.

Love sausages normally. Had one from a stall in the local village market, urgh yuk, had to spit it out.

^
keep trying
Some of them are disgusting and like eating Castrol grease.
The majority are delicious if you are in the right area

Had a battered one the other day. It made me feel dirty.

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Originally Posted by 2Prick

Both divine with sticky rice and jao.

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I thought that both condiments had to be there. :) The old days. Good they were.

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Originally Posted by Thetyim

The majority are delicious if you are in the right area

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Indeed so.
They certainly are diverse and variable.
Most are quite incredible.

Sausage King in Chiang Mai do a fantastic sai oua, better than any I've tasted before.

Whats with the "country sausages" that you can find in Foodland? Are those more or less the same preparation as these? They looked a lot better though.