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Mekong Sausage_01.jpg

Photo by Jarrett Wrisley

Pi Git makes the casings for their sausage.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
2 OF 15
Mekong Sausage_02.jpg

Photo by Jarrett Wrisley

Pi Ton with shallots destined for the sai ooah, a northern-style Thai sausage.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
3 OF 15
Mekong Sausage_03.jpg

Photo by Jarrett Wrisley


Lemongrass and garlic bought at the morning market.
Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
4 OF 15
Mekong Sausage_04.jpg

Photo by Jarrett Wrisley

This was a sausage-making idyll.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
5 OF 15
Mekong Sausage_05.jpg

Photo by Jarrett Wrisley

An old scale Git and Ton used in the early days of sausage making.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
6 OF 15
Mekong Sausage_06.jpg

Photo by Jarrett Wrisley

Plates for their antique grinder, affixed to the fencepost.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
7 OF 15
Mekong Sausage_07.jpg

Photo by Jarrett Wrisley

Meat, sticky rice and garlic in the hopper of the grinder, soon to be sausage.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
8 OF 15
Mekong Sausage_08.jpg

Photo by Jarrett Wrisley

This much lemongrass goes into one 15 kilo batch of sai ooah.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
9 OF 15
Mekong Sausage_09.jpg

Photo by Jarrett Wrisley

The herbal mixture gets ground with pork.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
10 OF 15
Mekong Sausage_10.jpg

Photo by Jarrett Wrisley

Working shrimp paste and spices into the second meat mixture.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
11 OF 15
Mekong Sausage_11.jpg

Photo by Jarrett Wrisley

Pi Ton's nimble fingers tying off links of sai krok.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
12 OF 15
Mekong Sausage_12.jpg

Photo by Jarrett Wrisley


The sausage is then hung to ferment in the dry winter heat.
Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
13 OF 15
Mekong Sausage_13.jpg

Photo by Jarrett Wrisley

The sai ooah is not aged, instead is is freshly grilled over very low heat.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
14 OF 15
Mekong Sausage_14.jpg

Photo by Jarrett Wrisley

Pi Ton poses behind her delicious wares at the evening market.

Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .
15 OF 15
Mekong Sausage_15.jpg

Photo by Jarrett Wrisley


The sun was setting purple over the river, the sausage was nearly finished, and bedtime was not far off.
Jarrett Wrisley watches the experts make two kinds of Thai sausage in
Sausage-Making on the Mekong River .