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.

Pork shoulder, pork trimmings800 g1.76 lb
Cooked sticky rice*200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Thai pepper, ground OR (white pepper)4.0 g2 tsp
Chopped coriander roots10 rootsOR ground coriander, 2.0 g (1 tsp)
Garlic, minced18 g5 cloves
Galangal, grated50 g3 Tbsp
Kaffir lime leaves, chopped10 leaves
  1. Steam the rice.
  2. Blend all ingredients together.
  3. Grind pork through 1/4” (6 mm) plate.
  4. Mix ground pork, sticky rice and all ingredients.
  5. Stuff into 36 mm pork casings. Tie off into links 6” (15 cm) long.
  6. Keep refrigerated. Serve by grilling on a low charcoal fire.
* 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.

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