Northern Thai Sausage (AKA Sai Oua) is a pork sausage originating from the mountains of Chiang Mai. It’s a popular snack throughout Thailand, Burma and Laos and has a burst of flavor from the inclusion of hot, spicy seasoning combining with the freshness of lemongrass.

Sai Oua is a vibrant looking sausage thanks to it’s herbs and spices. To make an authentic version, you don’t want  to grind the spices too finely – they’re what gives the meat it’s texture.

Makes: 8 sausages. Prep time: 10 minutes

You’ll need 8 wooden skewers. Makes: 10 sausages. Prep time: 10 minutes Makes: 10 sausages. Prep time: 10 minutes


  • ½ tsp turmeric
  • 1 tsp ground garlic
  • 1 Tbsp chopped lemongrass
  • ½ tsp shrimp paste
  • 6 chillies (dried)
  • 1 lb pork (ground)
  • 1 egg
  • ½ sugar
  • ½ soy sauce
  • ½ tsp salt
  • 1 Tbsp chopped cilantro
  • 1 Tbsp chopped lime leaves
  • 1 Tbsp chopped spring onion


  1. Add turmeric, garlic, lemongrass, shrimp paste, chillies and salt to a mortar and pestal and grind until you have a thick paste.
  2. In a large bowl, add the ground paste, pork, egg, sugar, soy sauce and salt and mix until well combined.
  3. Add cilantro, lime and spring onion and mix until combined then refrigerate for half an hour to firm.
  4. Wrap the meat in a piece of plastic wrap and roll into a long sausage-like shape. When you have rolled into your desired thickness, remove the plastic and cut into suitable lengths. Place each sausage on a skewer and cook.


  • If you’ve used sausage casings you could also dry these sausages.
  • Serve Sai Oua on a plate with rice and other appetisers like spring rolls, fish cakes and fried pork rinds.