Dacha's Isaan Sausage

This one sounds a bit scary to me -- uncooked meat and cooked rice left unrefrigerated for 5 days. But I've gotta try it!  We recently tried a similar recipe from the Night + Market cookbook which you can read about.

2     pound  Ground Pork
1     head   Garlic, chopped
1     cup    Rice, cooked
1 1/2 Tbs    ground Black Pepper
1     Tbs    Salt
             Sausage Casing

Mix everything together, stuff it in the Sausage Casing.
Tie the sausage every 1 1/2 - 2 inches.
Put the sausages in a closed container. 
Leave it for 3 days (I like leaving it for 5 days) in room temperature

Bake in 350F oven for 10 minutes then turn and bake for another 5 minutes.

There are other folks who are doing this, and living to talk about it:
http://www.blazinghotwok.com/2011/05/new-and-improved-isaan-sausages-now.html
http://shesimmers.com/2011/04/northeastern-thai-sour-sausage-sai-krok.html
http://ahungerartist.bobdelgrosso.com/2011/04/ferment-this-northeastern-thai-sour.html