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Thai Sausages (Sai Grog)
Most tourists visiting Thailand remain entirely unaware of just how good Thai Sausages can be. The reason for this is that they seldom find their way onto a restaurant menu. Instead, they are usually purchased from a food market, or from a street vendor, to be eaten as a snack. This is truly a shame, as a good quality Thai Sausage can be very tasty.
Usually the sausage will be served cut into thin slices, and eaten with a small amount of greens such as cabbage leaves, whole garlic cloves, whole chilli and cucumber. Sometimes the Thai Sausage will also be dipped into a sweet chilli sauce.
Most Thai Sausages are made from pork, but they can also be made from beef, chicken, or even fish. Depending upon the region in which they were made, they tend to exhibit a slightly different taste. In Bangkok and Central Thailand they will be quite meaty tasting, with a lot of garlic present, in the North East (Isan), more chilli is added, and the quality of the meat, and quantity added, tends to be less, making for a more fatty sausage. In the South of Thailand, they tend to be much more sweat in taste, with sugar added to the recipe.
What really separates a Thai Sausage from its western counterparts is the sheer variety of herbs and spices added to the sausage mix. Typically a Thai Sausage will contain galangal, lemon grass, garlic, coriander, chilli, kaffir lime leaves, white pepper and fish sauce. As we can see, this is quite a mixture of flavours, making the Thai Sausage something quite special.
The major difference between a Thai Sausage and Western Sausage is in the form of the filler content, which is mixed with the meat. In the West we tend to add things like bran, corn, or similar crops, whereas a Thai Sausage uses sticky rice instead. This makes for a very heavy, filling sausage, one of the reasons it is so popular as a snack food, as a couple of them can fill you up nicely.
Thai Sausages can be fried, but they tend to taste so much better when they have been barbequed over charcoal. They need to be cooked very slowly, to allow the flavours of the herbs and spices to mix with the meat fat as it cooks, spreading flavours into the whole sausage.
INGREDIENTS (FOR FOUR PEOPLE)
- 150g Minced Pork
- ½ Cup Sticky Rice
- 50gms Galangal
- 50gms Lemongrass
- 5 cloves Thai Garlic
- 3 Thai Coriander Roots
- 5 Thai Green Chillies
- 4 Kaffir Lime Leaves
- ½ tablespoon Thai White Pepper
- 2 tablespoons Fish Sauce
- 1 teaspoon MSG (optional)
- 1 teaspoon Salt
These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have. All our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products. Using fresh Thai produce will ensure you get an authentic taste.
MORE ABOUT THIS RECIPE
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Ready In: 55 minutes
- Cook the sticky rice by soaking it in hot water for about an hour, and then steaming it in a Thai rice steamer for 10-15 minutes. Then let it cool down.
- Pulverise the garlic using a pestle and mortar.
- Mix all the ingredients including the minced pork thoroughly. Use a food processer if required. Leave the mixture at room temperature overnight.
- If you are making traditional sausages, pipe it into the sausage skin. You can also make small meat patties/hamburgers with the mixture, if you don’t want to bother with making sausages.
- Can be either cooked in the oven or barbequed for about 20-25 minutes.
Amount per serving
- Calories: 13.7kcal
- Protein: 1.1g
- Fat: 7g
- Saturated fat: 0.3g
- Carbohydrate: 0.4g
- Fiber: 0.1g
- Sodium: 41.9mg
- Cholesterol: 3.6mg
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