Sai Grog

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sai Grog to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sai Grog, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 1 Servings
• Ingredients
• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions method Combine the ingredients and place in a covered dish in a cool place overnight

Step 2: Technique & Execution

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

Step 3: Technique & Execution

Steam for 30 minutes

Step 4: Technique & Execution

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

Step 5: Technique & Execution

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

Step 6: Technique & Execution

Thai sausages use rice as the filler/binder to extend the meat. sai grog tod (thai sausage meal) Categories: thai, colonel, sausage sausages see SAI GROG (THAI SAUSAGE) 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 method S 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)