Sai gork (, also sai gok, sai kok or sai krok), also known as soured Lao sausage, is a sour sausage in
Lao cuisine. The ingredients for ''
sai oua'' (
Lao sausage) and ''sai gork'' are mainly the same, but ''sai gork'' uses cooked Lao
sticky rice
Sticky may refer to:
Adhesion
*Adhesion, the tendency of dissimilar particles or surfaces to cling to one another
*Sticky mat, an adhesive mat used in cleanrooms to lessen contamination from footwear
*Sticky note, a generic term for a Post-it Note ...
as an additional ingredient in the filling. The ''sai gork'' is then allowed to "sour" or ferment at room temperature for several days. This style of Lao sausage can also be found in Northern and Northeastern Thailand where the Lao cultural and culinary influence have reached.
See also
*
Naem
*
Sai krok Isan
''Sai krok Esan'' (, ; , ) is a fermented sausage originating from northeastern provinces of Thailand. It is made with pork and rice, and typically eaten as a snack served with bird's eye chilis, raw cabbage, and sliced ginger
Ginger (''Zi ...
, the
Northeastern Thai version of the sausage
*
Sai oua
*
List of sausages
References
Lao sausages
{{Laos-cuisine-stub