Isan Sai Krok from the Skewer – Grilled Fermented Thai Sausage
In Isaan, northeastern Thailand, Sai Krok is grilled on bamboo skewers at small roadside stalls. It is served with fresh ginger, chili and cabbage, which balance the mild tanginess of the fermented sausage.
Our Sai Krok Isan is already cooked. Grilling simply gives it colour and a roasted aroma. The leftovers can be turned into spicy sausage salad Yam Sai Krok the next day.
Ingredients for 3–4 servings of Sai Krok on skewers
Preparation time: approx. 20 minutes
| Sai Krok Isan | 500 g |
| Wooden skewers, soaked in water for 30 minutes | 6–8 |
| Ginger, peeled and thinly sliced or cut into strips | approx. 4 cm |
| Cabbage, cut into wedges | ¼ head |
| Thai chilies | 6 |
| Mint and lettuce leaves | 1 handful |
| Roasted peanuts, sticky rice | optional |
Grilling instructions for Sai Krok Isan
- Thread 3–4 sausages onto each skewer.
- Grill over medium, direct heat for 6–8 minutes, turning regularly until golden brown and heated through all over. The sausages are already cooked.
- Do not use too high heat. The rice in the filling makes the sausages brown quickly.
In a pan: Without skewers, fry in a little oil over medium heat for 6–8 minutes, turning until golden brown all over.
Serving suggestions
Arrange the skewers on lettuce leaves with mint, ginger, cabbage and chilies. In Thailand, you take a bite of sausage, a piece of ginger and, depending on how brave you are, a chili.
Enjoy your meal, from your Yak Thai team.
