Makan Time in Singapore


Sai Grog Tod - Isan style sausages

I guess every country has some variant on sausages, and this is the
local isan (NE Thailand) variety.

If you have sausage casing you can of course make this in conventional
sausage form, however as this is a messy job you can also do as we do
and form the sausage meat into patties the size of small hamburgers and
eat them that way.

Thai sausages use rice as the filler/binder to extend the meat.


sai grog (the actual sausage)


1 pound minced pork
quarter cup minced garlic
half cup of steamed sticky rice
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon MSG (optional)
quarter cup lime juice
2 tablespoons of fish sauce


Combine the ingredients and place in a covered dish in a cool place

Stuff your sausage casings, or form patties or meat balls from the

Steam for 30 minutes.


sai grog tod (a sausage meal)


sausages (see above)

quarter cup each of:

     freshly roasted peanuts
     ginger, sliced very thinly
     shallots, sliced very thinly
     lemon grass, bruised and sliced very thinly
     prik ki nu (green birdseye chilis), julienned


Place the sausages on a grating over a charcoal brazier and cover with
an upturned wok or other metal cover to trap smoke, and cook, turning
occasionally, for 5-6 minutes (until cooked to a golden brown).

If you have formed sausages, they should be sliced on the diagonal into
quarter inch thick slices.

Arrange on a platter with the accompaniments, and serve with your
favorite dips (such as nam jim satay and nam prik narok perhaps)

If you've made patties of the sausage meat, then serve as "Thai
hamburgers" and add your favorite relish.

Special thanks to - Muoi Khuntilanont.