Fragrant, fiery, and packed with herbs, Sai Ua also known as Northern Thai sausage. It’s a bold dish that captures the essence of Chiang Mai cuisine. Traditionally made with minced pork, lemongrass, kaffir lime leaves, galangal, and red curry paste, this sausage is as much about its intense aroma as its flavour. Grilled until golden and slightly charred, it’s often sliced and served with sticky rice and fresh herbs. If you love Thai food that leans into the herby, spicy side, Sai Ua is a must-try—and surprisingly easy to make at home.:
Ingredients:
450 grams ground pork
125 grams kaeng khua red curry paste
60 grams chopped garlic
60 grams chopped shallots
60 grams chopped lemongrass
60 grams chopped galangal
60 grams chopped turmeric
100 grams thinly sliced kaffir lime leaves
15 grams shrimp paste
30 grams fish sauce
30 grams sugar
5 grams salt
Instructions:
1. In a large bowl, combine all of the ingredients.
2. Mix well to combine.
3. Stuff the mixture into sausage casings.
4. Grill the sausages over a hot fire until they are cooked through.
5. Serve with sticky rice and other Thai dishes.
**Enjoy!**
Here are some tips
Use high-quality ground pork. The best ground pork for sai ua is made from pork shoulder or pork butt.
Don’t overmix the ingredients. Overmixing will make the sausages tough.
BBQ this sausages for a smokey flavor
Serve sai ua with sticky rice and other Thai dishes. Some popular accompaniments include nam prik ong (spicy chili dip), som tam (papaya salad), and larb (click here for my larb recipe ).
Let’s be honest, this is quite a lot of effort, but you can make this authentic Thai dish at home. And if you do, i’d recommend making a big batch and freezing them – because you’ll want more!