How To Make Sai Krok Isan Sausage

Vice/Munchies always highlights kind of off-color or downright weird cooks/chefs in their videos.  Often times it’s more like watching a train wreck then a cooking show, however when it does work it can be very amusing.

In this instance the chef is Jan Wejendorp who worked for David Thompson at Sailors Thai one of his first Thai restaurants in Sydney. He is more straight forward than most and I thought these traditional Thai sausages looks amazing.  I have never made sausages at home and he walks you through the process in such a way that it made me feel I could actually tackle it with some level of success.  KitchenAid standing mixers have an attached that would allow you to do this without having to make a big new kitchen appliance investment.

It is vaguely creepy that these sausages are cured in a warm room before cooking. Apparently the fermentation is what gives them their unique flavor.  Also I love the grill he has, speaking of new kitchen hardware!

Has anyone made sausages at home?  If so I’d love to her your experiences.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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