Get ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand! Sai Grog is not just a sausage - it's a flavor explosion that combines the perfect balance of spicy, savory, and aromatic ingredients. This traditional Thai street food delicacy is about to become your new obsession, promising a mouth-watering experience that will have you craving more with every bite. Prepare to impress your friends and family with this authentic recipe that brings the heart of Thai cuisine right into your kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 1/4 cup rice powder
- 2 tbsp fish sauce
- 1 tbsp chili flakes
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated
- Banana leaves for wrapping
Instructions
- Begin by gathering all your ingredients: 1 lb ground pork, 1/4 cup rice powder, 2 tbsp fish sauce, 1 tbsp chili flakes, 1 tbsp minced garlic, 1 tbsp grated ginger, and banana leaves for wrapping.
- In a large mixing bowl, combine the ground pork, rice powder, fish sauce, chili flakes, minced garlic, and grated ginger. Use your hands or a spoon to mix the ingredients thoroughly until well combined.
- Once the mixture is well combined, cover the bowl with plastic wrap and let it marinate for about 10 minutes. This will allow the flavors to meld together.
- While the mixture is marinating, prepare the banana leaves. If using fresh banana leaves, cut them into large squares (about 8x8 inches). If they are frozen, thaw them and lightly pass them over an open flame to make them more pliable.
- After marinating, take a portion of the sausage mixture (about 2-3 tablespoons) and place it in the center of a banana leaf square. Fold the leaf over the mixture to create a parcel, ensuring it is securely wrapped. You can use kitchen twine or toothpicks to hold the parcels together if necessary.
- Repeat the wrapping process with the remaining sausage mixture and banana leaves until all the mixture is used.
- Prepare a steamer or a pot with a steaming rack. Fill the pot with water and bring it to a boil. Once boiling, place the wrapped parcels in the steamer basket, making sure they are not overcrowded.
- Cover the steamer and steam the parcels for about 20 minutes, or until the pork is fully cooked and the flavors have developed.
- Once cooked, carefully remove the parcels from the steamer and let them cool slightly before unwrapping.
- Serve the Thai Spicy Sausage Sai Grog warm, garnished with fresh herbs or lime wedges if desired. Enjoy your delicious homemade Thai sausage!
Tips
- Meat Selection: Use fresh ground pork with a good fat content (around 20%) to ensure juicy and flavorful sausages.
- Marination Magic: Don't rush the marinating process. Those 10 minutes allow the spices to deeply penetrate the meat, intensifying the overall flavor.
- Banana Leaf Technique: If fresh banana leaves are hard to find, you can substitute with parchment paper, though the traditional leaf adds a unique aroma.
- Steaming Secrets: Ensure your steamer doesn't touch the water and maintain a consistent steam to cook the sausages evenly.
- Serving Suggestion: Pair with a tangy dipping sauce or fresh herbs like cilantro and mint to enhance the dish's authentic Thai profile.
- Make-Ahead Tip: You can prepare the sausage mixture in advance and refrigerate for up to 24 hours before cooking for even more developed flavors.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 5g
Protein: 22g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 85mg
