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
- Add turmeric, garlic, lemongrass, shrimp paste, chillies and salt to a mortar and pestal and grind until you have a thick paste.
- In a large bowl, add the ground paste, pork, egg, sugar, soy sauce and salt and mix until well combined.
- Add cilantro, lime and spring onion and mix until combined then refrigerate for half an hour to firm.
- 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.
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