Thai sour sausage (Sai krok isan) from The Wurst of Lucky Peach: A Treasury of Encased Meat (page 193) by Chris Ying and Editors of Lucky Peach

  • garlic
  • pork shoulder
  • sticky rice
  • hog casings
  • fatback
  • EYB Comments

    Sausages ferment for 1 to 6 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Sausages ferment for 1 to 6 days.

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