Fermented sausage
Local name
Sai-krork-prieo Sai-krork-ee-saan
Pork meat, fat and rind. Cooked rice, salt, sugar, pepper, spices.
Fish normally used:
Fermentation: 2-3 days.
Storage life: 1 week.
Production: In small scale industry.
Properties: Reddish brown solid, with a sour and slightly salty taste.
Lactobacillus sp., Streptococcus faecalis, Debaryomyces sp.
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.
Sai krork prieo is roasted and eaten as a main dish with cooked rice or steamed glutionus rice, together with fresh ginger, green shallots and cabbage.