Thai Spicy Sausage (Sai Grog)
Submitted by jujee
Sai Grog: ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, coriander root, and fish sauce, grilled in natural casings. Authentic Thai spicy sausage in 40 minutes.
YIELD
10 servingsPREP
15 minCOOK
25 minREADY
40 minSai Grog is Thailand’s answer to the bratwurst, and honestly, it wins.
Ground pork gets seasoned with red curry paste, crushed coriander seeds, coriander root, lemongrass, finely chopped kaffir lime leaves, fish sauce, and scallions.
The kaffir lime leaves are the secret weapon here, adding a floral citrus note you won’t find in any Western sausage.
Stuff the mixture into natural casings, tie into links, and grill until the skin is bronzed and blistered while the inside stays juicy.
Pair with sticky rice and raw vegetables for an authentic Thai spread that’s surprisingly quick to pull together.
Kitchen Tips
- Finely chop the kaffir lime leaves into tiny ribbons; big pieces create an unpleasant chewy texture in the finished sausage
- Use a teaspoon to fill the casings slowly and avoid air pockets that can cause bursting on the grill
- Always pinhole each link on both sides before cooking to release steam safely
- Let the sausages rest for a few minutes after grilling before slicing so the juices settle inside
Ingredients
Directions
Mix all ingredients in a large bowl, set aside.
Fill pork mixture into casing using a teaspoon. Close ends tie every 5” along the filled casing.
Before grilling, make a small pinhole on either side of the sausage. This is to ensure that the sausage doesn’t burst when being cooked.
Grill on the bar-b-que grill outside on in an oven broiler. Cook until brown and juicy.
Serve hot with cooked sticky rice or warm cooked rice.
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