Sai Oua, Thai Northern Sausage
Sai Oua, also known as Northern Thai sausage, is a delicious and fragrant sausage popular in northern Thailand. Packed with a mix of spices and fresh herbs, this beloved sausage brings the authentic taste of Thailand to your plate.
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 Pork casings: Find them on Amazon or at your local butcher shop.
- 2-10 Thai dried chilis, as preferred
- 1/3 cup fresh lemongrass, finely chopped
- 6 large kaffir lime leaves, finely chopped
- 1+1/2 tbsp galangal, finely chopped
- 1 tbsp fresh turmeric, finely chopped. Or 2 teaspoons turmeric powder.
- 2 tbsp garlic cloves, minced
- 1/3 cup shallot, minced
- 1 tbsp salt
- 1 tsp sugar, white sugar
- 1/4 cup coriander stems/roots, finely chopped
- 1+1/2 tbsp fish sauce
- 1 tbsp shrimp paste
- 1.5 pound ground pork. Choose pork with a higher fatty cut for maximum flavors.
Instructions
- 1
To make sure the pork casings won't easily break, soak, rinse, and run water through them before stuffing.
- 2
Make the aromatic curry paste by soaking dried chilis, then either pound in a mortar and pestle or use a spice grinder. Blend garlic, chilis, shallot, galangal, lemongrass, cilantro stems, fresh turmeric, salt, sugar, fish sauce, and shrimp paste until smooth.
- 3
Add the ground pork, freshly made curry paste, and fish sauce in a large bowl. Combine until well blended.
- 4
Use a sausage stuffer to fill the casings and make long sausages. For smaller portions, make 6-8-inch sausage links.
- 5
Grill immediately or let the sausages ferment for 1-2 days in the refrigerator for extra flavor—grill on medium heat, poking holes with a toothpick to prevent bursting. Enjoy your Sai Oua!