NORTHERN THAI SAUSAGE (SAI OUA) RECIPE
Sai Oua is a bold and aromatic Northern Thai sausage. We combine the convenience of a Lobo seasoning set with the intense aroma of fresh lemongrass, galangal, kaffir lime leaves, and Thai spices. Grilled until beautifully charred and fragrant, it’s crispy on the outside and incredibly juicy on the inside – perfect with sticky rice or fresh vegetables.
Ingredients (for 4–6 sausages)
- 500g minced pork (with some fat)
- 1 sachet Lobo Sai Oua Northern Thai Sausage Set
- 2 stalks lemongrass (finely chopped)
- 5 kaffir lime leaves (finely sliced)
- 1 thumb-sized piece galangal (chopped)
- 4 shallots
- 6 cloves garlic
- 5 dried red chilies (soaked and chopped)
- 1 tsp turmeric powder
- 1 tbsp fish sauce
- 1 tsp salt
Method
- Prepare the herb paste:
- In a food processor or a pestle and mortar, add the chopped lemongrass, galangal, shallots, garlic, and soaked dried chillies.
- Blend or pound everything into a coarse, fragrant paste.
- Mix the sausage filling:
- In a large bowl, place the minced pork.
- Add the prepared herb paste, the contents of the Lobo Sai Oua seasoning powder, the finely sliced kaffir lime leaves, and the turmeric powder. Add the fish sauce now if you desire an extra salty, savoury flavour.
- Using your hands, mix and knead all the ingredients together thoroughly for several minutes until the mixture becomes sticky and well combined. This is key to a good sausage texture.
- Stuff the sausage:
- Take the collagen casings included in the Lobo set.
- Using a sausage stuffer or a piping bag with a wide nozzle, carefully feed the casing onto the nozzle.
- Begin to fill the casing with the pork mixture, trying to avoid air pockets. Do not stuff it too tightly, as it may burst during cooking.
- Once filled, you can twist or tie the sausage with kitchen string to form your desired sausage links.
- Cook the sausage:
- Preheat your barbecue or a griddle pan to a medium, steady heat.
- Grill the sausages for about 15–20 minutes, turning frequently to ensure they cook evenly and don’t burn.
- The Sai Oua is cooked when it’s golden brown and slightly charred on the outside, firm to the touch, and the juices run clear when pierced.
- Serve:
- Let the sausages rest for a few minutes before slicing them into thick, diagonal pieces.
- Serve hot with sticky rice and fresh vegetables like cucumber, long beans, and cabbage.
TIPAROS FISH SAUCE
£1.09
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THAI GARLIC (KRA TEAM )
£1.79
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SHALLOTS (HOM DANG)
£3.19
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Note:
Sai Oua is best enjoyed hot with sticky rice and fresh vegetables.
Good to know: The LOBO SAI OUA NORTHERN THAI SAUSAGE SET includes collagen casings, so you don’t need to buy them separately. It’s so convenient!
