Sai Oua: Thai Sausage Recipe
This Thai sausage recipe is for Sai Oua, one of northern Thailand’s most famous foods. Easy to make, it combines minced pork infused with a blend of spices and herbs for the most flavor-packed sausage you’ll ever have. Travel to Thailand with just one bite of this northern Thai sausage.
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Servings: 10 links
Calories: 657kcal
Ingredients
- 2 lbs ground pork
- 1 lbs pork belly fat finely chopped
- 2 tbsp lemon grass minced
- 2 kaffir lime leaves
- 2 shallots minced
- 5 garlic cloves minced
- 1 handful cilantro chopped
- ½ tsp sugar
- 1 tbsp fish sauce
- 1 tsp chili powder
- Natural sausage casing
- Twine for tying the sausage
Instructions
- Start by rinsing the pork casings to remove all the salt, and run water all the way through the casings.
- Soak the pork casings in warm water for about 1 hour before using them. They should be soft and slick making them easier to use.
- While the pork casings are soaking, start making the ingredients for the sausage mixture.
- In a pestle and mortar combine lemongrass, Kaffir lime leaves, shallots, and garlic cloves. Grind until everything is mixed well.
- In a large bowl, combine the ground pork, pork belly fat, and mixed herbs together.
- Season with sugar, fish sauce, and chili powder. Use your hands and mix well.
- Let the mixture marinate until the pork casings are ready or at least one hour in the fridge.
- Take one end of the sausage casing and attach it to the end of a sausage funnel or sausage stuffing machine.
- Having an extra set of hands in the kitchen is helpful so that one holds the slippery sausage casing while the other one pushes the meat through.
- Slowly stuff the casings into long coils. Ignore any air bubbles that form in the sausage stuffing process.
- Once you have about 5 to 6 inches stuffed, tie a knot at the end of the sausage.
- At this point, you can either continue stuffing the pork casings into coils. Or you can pinch off the casing every 5 to 6 inches to make sausage links. Don’t forget to tie the ends using twine.
- Grill the sausages on low heat for about 35 minutes until golden brown.
- Allow sausages to rest for 5 minutes before cutting up and serving
Notes
- Grill the Thai sausages for the best flavors and aromas or you can also cook them in a skillet.
- If you like spicy food, feel free to adjust the amount of chili powder in this recipe.
Nutrition
Serving: 1 | Calories: 657kcal | Carbohydrates: 2g | Protein: 16g | Fat: 65g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 108mg | Sodium: 196mg | Potassium: 300mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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