This is also called Sour Isaan Sausage ( Naem Sai Krog ) , because it's left a few days to sour in the fridge, and is optional! The souring process is caused by fermentation of the sugars in the rice carbohydrate and the production of some lactic acid. It's the  acid produced from the fermenting rice which gives the wonderful sour edge to these garlicky sausages. There are also commercial pre-packaged sets for hastening the souring process available in Thai supermarkets. They contain a lot of sodium nitrate so I'm a little hesitant using these.

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The sausage is a pork sausage, padded with sticky rice. The sticky rice needs to be soft, to get a softer consistency you can soak the pre-steamed rice in water for 5 minutes.


  • 150 gms Pork Mince
  • 100 gms Sticky Rice
  • 50 gms Galangal
  • 50 gms Lemon Grass
  • 5 Garlic Cloves
  • 3 Coriander Roots
  • 5 Chillies
  • 4 Kaffir Leaves
  • 1 Teaspoon Salt
  • 1/2 Teaspoon White Pepper


  1. Soak the sticky rice in hot water for 1 hour, (or cold water for 8 hours).
  2. Steam the rice in a Thai steamer (or on a sheet of foil with holes in it in a regular steamer) for 10-15 minutes until cooked.
  3. Leave the rice to cool, if it is still too firm, soak for an extra 5 minutes in water.
  4. Blend the galangal, lemon grass, garlic, chillies, coriander root, kaffir leaves together.
  5. Mix all the ingredients together.
  6. Pipe into a sausage skin.