NORTHERN THAI SAUSAGE (SAI OUA)
Sai Oua is a bold and aromatic Northern Thai sausage, packed with lemongrass, kaffir lime leaves, and Thai spices. Grilled until slightly charred, it’s crispy on the outside and juicy on the inside – perfect with sticky rice or fresh vegetables.
INGREDIENTS (FOR 4–6 SAUSAGES)
- 500g minced pork (with some fat)
- 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
- Pork casing for stuffing
Method
- Prepare the herb paste:
Blend together galangal, lemongrass, shallots, garlic, and chilies into a coarse paste. - Mix the sausage filling:
In a large bowl, combine the pork mince with the herb paste, turmeric powder, fish sauce, salt, and sliced kaffir lime leaves. Mix thoroughly by hand until sticky and well combined. - Stuff the sausage:
Rinse the pork casing thoroughly. Using a sausage stuffer or piping bag, carefully fill the casing with the pork mixture, forming long sausage links. Tie with kitchen string if needed. - Cook the sausage:
Grill the sausages over medium heat for about 15–20 minutes, turning frequently until golden and slightly charred on the outside and cooked through inside.
LIME LEAVES (BAI MA GROOD)
£2.75
Out of stock
COMING SOON
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YELLOW TURMERIC (KAMIN LEUNG)
£1.50
Out of stock
COMING SOON
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Note:
Sai Oua is best enjoyed hot with sticky rice and fresh vegetables.
If you don’t have time to make it from scratch, we offer a ready-made Sai Oua seasoning mix at Talardthai.com – making it easy to cook authentic Northern Thai sausage at home!
