Sai Oua (Northern Thai Sausage)
Sai Oua is a flavorful grilled sausage from Northern Thailand, known for its aromatic blend of herbs and spices. This recipe guides you through making a homemade version, perfect for a spicy and fragrant snack or appetizer. It's a delicious way to experience the unique flavors of Thai cuisine.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 578 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpork shoulder, ground
- 100 gpork fat, finely chopped
- 50 glemongrass, thinly sliced
- 1 pcsgalangal, sliced
- 4 pcskaffir lime leaf, thinly sliced
- 2 pcsshallot, chopped
- 4 clovegarlic, chopped
- 5 pcsdried red chili, soaked and deseeded
- 1 tspturmeric, fresh, grated
- 1 tspshrimp paste
- 2 tbspfish sauce
- 1 tspsugar
- 0.5 tspsalt
- 1 pcspork casing, cleaned
for frying
- 2 tbspvegetable oil(optional)
Equipment
grill · food processor · large bowl · pan · knife
The method
Step by step
- 1
Prepare the curry paste by combining lemongrass, galangal, kaffir lime leaves, shallots, garlic, rehydrated dried red chilies, and fresh turmeric in a food processor or mortar and pestle.
About 10 min
Cook’s note: If using a mortar and pestle, pound the harder ingredients first until a fine paste forms.
- 2
Add the shrimp paste, fish sauce, sugar, and salt to the curry paste and continue to process or pound until well combined.
About 5 min
- 3
In a large bowl, combine the ground pork shoulder and finely chopped pork fat.
About 2 min
- 4
Add the prepared curry paste to the pork mixture and mix thoroughly by hand until all ingredients are evenly distributed.
About 5 min
Cook’s note: Wearing gloves can make mixing easier and prevent chili irritation.
- 5
Stuff the pork mixture into the cleaned pork casing, being careful not to overfill, and tie off into individual sausages about 10-15 cm long.
About 15 min
Cook’s note: Use a sausage stuffer attachment if you have one, or a funnel and your hands to carefully push the mixture into the casing.
- 6
Preheat a grill to medium heat or a pan with vegetable oil over medium heat.
About 5 min
- 7
Grill or pan-fry the sausages for about 20-25 minutes, turning occasionally, until they are cooked through and browned on all sides.
About 25 min
Cook’s note: Ensure the internal temperature reaches 71°C (160°F) for safety.
- 8
Remove the sai oua from the heat, let them rest for a few minutes, then slice into rounds and serve warm.
About 3 min
Cook’s note: Sai oua is traditionally served with sticky rice, fresh vegetables, and sometimes a chili dip.
Per serving
Nutrition
- Calories
- 578.2kcal
- Protein
- 25.3g
- Carbs
- 14.8g
- Fat
- 46.2g
- Fibre
- 1.1g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sai oua in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in an oven until warmed through.
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