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. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESMore MUNCHIES How-tos:How-To: Eat Live Octopus - http://bit.ly/Eat-Live-OctopusHow-To: Make a Fluffy Spongecake - http://bit.ly/Fluffy-SpongeHow-To: Make Fig and Onion Glaze with Kelis - http://bit.ly/Vegan-BBQ-SandwichCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesvice