To begin, prepare the sausage casings by rinsing them in cold water and soaking them for about 30 minutes to soften. Drain and set aside while preparing the sausage filling. Meanwhile, in a large bowl, combine the minced pork, chopped pork fat, and soaked sticky rice.

Add the minced garlic, ground white pepper, fish sauce, salt, and sugar to the pork mixture. Mix thoroughly by hand, ensuring all ingredients are evenly distributed. This mixture will give the sausage its distinct, flavourful profile.

Incorporate the cooled, cooked rice into the mixture. The rice helps bind the sausage and gives it the slight sourness typical of Sai Krok Isaan as it ferments. Knead the mixture well for a few minutes to ensure the rice is evenly distributed.

Using a sausage stuffer or piping bag, carefully stuff the prepared sausage casings with the pork mixture. Take care not to overfill the casings, as the rice will expand slightly during fermentation. Twist the casings at regular intervals to form sausages about 8–10 cm long.

Once all the sausages are filled, tie off the ends of each sausage with string. Using a sterilized needle, prick the sausages several times to release any trapped air, which helps prevent the casings from bursting.

Place the sausages in a cool, dry area (such as a refrigerator) to ferment for 1–2 days. This fermentation process gives Sai Krok Isaan its distinctive tangy flavour. Rotate the sausages occasionally to ensure even fermentation.

After fermentation, preheat a grill to medium heat. Brush the sausages with a little vegetable oil to prevent sticking. Grill the sausages over medium heat, turning frequently, for about 15–20 minutes or until they are evenly browned and cooked through.

Serve the grilled Sai Krok Isaan sausages hot, sliced into bite-sized pieces. Traditionally, they are accompanied by fresh vegetables like cabbage, slices of ginger, and whole Thai bird chilies. The balance of tangy sausage with crisp veggies and spicy heat creates a flavourful and authentic Thai eating experience.