This is also called Sour Isan Sausage ( Nam Side Gorg ) , because it's left a few days to sour in the fridge, but that stage is optional! The sausage is a pork sausage, padded with sticky rice. The sticky rice needs to be soft, to get a softer consistency you can soak the pre-steamed rice in water for 5 minutes.
Ingredients 
150 gms Pork Mince
100 gms Sticky Rice
50 gms Galangal
50 gms Lemon Grass
5 Garlic Cloves
3 Coriander Roots
5 Chillies
4 Kaffir Leaves
1 Teaspoon Salt
1/2 Teaspoon White Pepper
Preparation
1. Soak the sticky rice in hot water for 1 hour, (or cold water for 8).
2. Steam the rice in a Thai steamer (or on a sheet of foil with holes in it in a regular steamer) for 10-15 minutes until cooked.
3. Leave the rice to cool, if it is still too firm, soak for an extra 5 minutes in water.
4. Blend the galangal, lemon grass, garlic, chillies, coriander root, kaffir leaves together.
5. Mix all the ingredients together.
6. Pipe into a sausage skin.
Comments (5)
Hello Apong,
Just curious. Why are you making so much sausage? Is it because of Luna New Year?
[Appon] No, I just bought a big pack of sausage skins from the butcher and have to use them up, so I thought it would be a good chance to make the different Thai sausages. Songkran (our new year) isn't until mid April.
Posted by cindy | February 3, 2007 5:13 PM
Posted on February 3, 2007 17:13
Hello Appon,
I have just become an instant major fan of your site. It's really nicely put together and also you seem really delightful in your photo. I noticed you didn't mention about hanging the Sai Grog to let them get sour? I'd really like to here what you think about that.
TOy
[Appon]It's in the comments in the introduction.
Posted by TOy | March 26, 2007 7:26 AM
Posted on March 26, 2007 07:26
Hello Appon,
I like to make som tum thai but with a little bit of nam po or whatever it is . . . you know that black stuff some people use for som tum lao and a couple of lime slices. My mum tried to buy me some nam po but she got gouramy fish cream style by mistake. Because I've got it now I was wondering if it would be ok to make pla ra . . . would that work?
Also, I'm sorry I spelt 'hear' wrongly in my last comment.
Your blog is excellent!!!
TOy
[Appon]Is it salty? I think it could work if it's salty, but not sure what the result would be like.
Posted by TOy | March 31, 2007 8:36 AM
Posted on March 31, 2007 08:36
Over the past 35 years I have managed to live in Thailand for 3 years and continue to visit quite often. I believe what makes me keep going back is the fact that I fell in love with the Thai people, their culture and most of all, the Thai Cuisine.
I normally cook Thai once or twice a week year in and year out. During these many years I have collected 14 or so Thai Cook Books. Although each is good and helpful in their own way, I have never had the Privilege of stumbling upon such a concise but all encompassing listing as your presentation in this Web Site.
Oh by the way, even with all the practice in the world, I have never met a single Falang that can match the culinary skills of a Thai when it comes to preparing and executing a Thai dish. Maybe its in the blood.
Thank you so very much and please continue to preserve this Web Site.
Best Regards, Guido.
Posted by Guido | July 21, 2007 9:04 PM
Posted on July 21, 2007 21:04
Dear Appon,
I spent so much time complimenting you that I forgot to mention my overall contentment with finding this recipe for Side Gorg Isan. You see, after I left Viet Nam during the War, I was transfered to Isan Country; Ubon Air Base and then Udorn Air Base. It was then in 1972 when I discovered this wonderful delight. I would consume vast quantities of this and Keoh Neul every Saturday and Sunday.
So now when ever I return to Thailand on my visits, I immediately search for a street cart/vendor and purchase all that he has on hand. I then refrigerate what I don't eat on the spot; it tastes just fine hot or cold for me. Its the small things in life that makes it so interesting.
Its interesting to note that in all my Cook Books, there is not one recipe for this sausage. Now you know the rest of the story and why I am so grateful for this recipe.
Thanks Again, Guido
Posted by Guido | July 21, 2007 9:25 PM
Posted on July 21, 2007 21:25