Sai Krok Isan aka Northeastern Thai Sour Sausage

[SpanishCastleAle]

Anybody here made this? I recently had a dish called Nam Kao Tod (crispy rice with sour sausage) at Lotus of Siam (LV) and it may be one of the tastiest things I've ever eaten. Sai Krok Isan is a fermented sour sausage from NE Thailand (a region which is apparently more Laotian influenced than Thai influenced) and the rice is the catalyst for the fermentation. Figured if anybody; homebrew/sausage makers would have tried to make it. I've never made sausage but this dish; if I could even get close, would be worth it.

 

[racemate]

Hi,
I just happened across this blog entry when looking for a recipe for sriracha.

I haven't tried it yet because I haven't been able to find Bactoferm LHP in Australia yet.

Looks good though: http://ahungerartist.bobdelgrosso.com/2011/04/ferment-this-northeastern-thai-sour.html

And another article discussing the recipe here: http://www.shesimmers.com/2011/04/northeastern-thai-sour-sausage-sai-krok.html

If you are in the states you can find the curing salt here (this cure goes by many different names but it is usually 6.25% sodium nitrite and 93.75 % sodium chloride) : http://www.sausagemaker.com/11050instacureand153no18oz.aspx

and the culture here: http://www.sausagemaker.com/19007bactofermlhp.aspx

If you're looking for a sausage stuffer I just ordered one of these (don't use the kitchen aid attachment type stuffers, they are really slow and painful): http://www.northerntool.com/shop/to...le&cm_ite=northern%20tool%20sausage%20stuffer

if you are on a budget there are caulk-gun style sausage stuffers out there that work well too.

Cheers, Mark

 

[racemate]

Whoops, just realized you had the same link in your post. My bad.