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Sai Ua (ไส้อั่ว) – Northern Thai Sausage
More recipes: Thai Recipes · All Asian Recipes
Sai Ua (ไส้อั่ว) – Northern Thai Sausage
Laura Chen
4
20 minutes
30 minutes
300
Thai
Main course
Sai ua is a sausage from northern Thailand made with ground pork, red curry paste, lemongrass and kaffir lime leaves. The sausage tastes hot and herbal, and lemongrass and lime leaves add citrus notes.
Ingredients
- 500 g ground pork
- 2 stalks lemongrass, finely minced
- 4 kaffir lime leaves, finely sliced
- 3 tbsp red curry paste
- 1 tsp turmeric powder
- 2 shallots, finely minced
- 4 garlic cloves, finely minced
- 1 small bunch cilantro, chopped
- 1 tsp salt
- 1 tsp pepper
- about 2 m pork casing (28/32 caliber), soaked
Instructions
- Put the ground pork in a large bowl.
- Add the lemongrass, kaffir lime leaves, red curry paste, turmeric, shallots, garlic, cilantro, salt and pepper.
- Mix all the ingredients thoroughly until you have an even mixture.
- Fill the sausage mixture into the prepared natural casings, taking care that no air bubbles form.
- Twist the sausages into sections about 10 cm long and seal the ends well.
- Bring a large pot of water to a boil and cook the sausages over medium heat for about 20 minutes.
- Then take the sausages out of the water and let them cool.
- Grill or fry the sai ua sausages until nicely crispy on the outside.
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More recipes: Thai Recipes · All Asian Recipes