In our latest episode of How-To, Kim Wejendorp from Amass Restaurant in Copenhagen shows us how to make _sai krok isan_ (fermented Thai pork sausages), starting with pork shoulder, sticky rice, and garlic. Get grinding, don’t fear the casing process, and prepare for your kitchen to have a delicious savory scent and sizzle when they finally hit the grill.
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More MUNCHIES How-tos:
How-To: Eat Live Octopus – http://bit.ly/Eat-Live-Octopus
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