Begin by submerging your sausage casings in water to ensure they’re pliable. Let rest for 30 minutes and then clean the in- and outside with running water.

Crush garlic and coriander root in a mortar.

Mix your ground pork with steamed white rice, crushed garlic and coriander root, white pepper, golden mountain, oyster sauce, sugar, and salt. If you’re using glass noodles for sai krok woon sen, add them in this step.

Start by tying a secure knot at the end of the sausage casing. Next, load the meat mixture into your sausage stuffer and eliminate any air pockets. Attach the open end of the casing to the stuffer’s nuzzle. Gently press the meat out, filling the casing but avoid overstuffing. Fill your whole sausage casing with the meat mixture and then tie off the sausage with string at 1-2 inch intervals or according to your preference, pulling each knot tightly.

Place the sausages in a sunny spot or outside air to cure for 6 hours. This step imparts the sausages with their signature tang and aids in preservation. If a less sour flavor is preferred, limit to 1 hour. For an extra sour taste, leave them outside for another day.

Heat your sausages on a charcoal grill until they’re done. Serve immediately with sticky rice.