Sai-krork-prieo

Name (Thai)

ไส้กรอกเปรี้ยว

Name (English)

Sour fermented sausage

Local name

Sai-krork-prieo Sai-krork-ee-saan

Product

Animal

Ingredients

Pork meat, fat and rind. Cooked rice, salt, sugar, pepper, spices.

Fermentation

2-3 days.

Storage life

1 week.

Microorganisms

Candida krusei

Reference	Identification of yeasts isolated from fermented foods and related materials in Thailand
DOI	10.2323/jgam.33.205
Year	1987

Debaryomyces sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Lactobacillus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Streptococcus faecalis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

Reddish brown solid, with a sour and slightly salty taste.

Method

1. Mince pork meat and fat together. Remove the hair from the rind and wash, boil and shred into short pieces. Mix all ingredients together well. 2. Clean pig intestines by kneading with granular salt and washing with alum solution. Keep the intestines in water until used. 3. Pack the mixture in the intestine and tie with string at intervals, according to consumer preference.

Production

In small scale industry.

Consumption

Sai krork prieo is roasted and eaten as a main dish with cooked rice or steamed glutinous rice, together with fresh ginger, green shallots and cabbage.