{"id":44,"date":"2025-06-23T09:29:04","date_gmt":"2025-06-23T09:29:04","guid":{"rendered":"https:\/\/test.thejoblessfoodie.co.uk\/?p=44"},"modified":"2025-06-23T09:31:12","modified_gmt":"2025-06-23T09:31:12","slug":"sai-ua","status":"publish","type":"post","link":"https:\/\/thejoblessfoodie.co.uk\/index.php\/2025\/06\/23\/sai-ua\/","title":{"rendered":"Sai Ua"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Fragrant, fiery, and packed with herbs, <em>Sai Ua<\/em>  also known as Northern Thai sausage. It&#8217;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&#8217;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\u2014and surprisingly easy to make at home.:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><strong><br><\/strong>450 grams ground pork<br>125 grams kaeng khua red curry paste<br>60 grams chopped garlic<br>60 grams chopped shallots<br>60 grams chopped lemongrass<br>60 grams chopped galangal<br>60 grams chopped turmeric<br>100 grams thinly sliced kaffir lime leaves<br>15 grams shrimp paste<br>30 grams fish sauce<br>30 grams sugar<br>5 grams salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong>:<br>1. In a large bowl, combine all of the ingredients.<br>2. Mix well to combine.<br>3. Stuff the mixture into sausage casings.<br>4. Grill the sausages over a hot fire until they are cooked through.<br>5. Serve with sticky rice and other Thai dishes.<br><br>**Enjoy!**<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here are some tips<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use high-quality ground pork. The best ground pork for sai ua is made from pork shoulder or pork butt.<br>Don\u2019t overmix the ingredients. Overmixing will make the sausages tough.<br>BBQ this sausages for a smokey flavor<br>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 (<a href=\"https:\/\/thejoblessfoodie.co.uk\/new-recipe\/\">click here for my larb recipe<\/a>&nbsp;).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let\u2019s be honest, this is quite a lot of effort, but you can make this authentic Thai dish at home. And if you do, i\u2019d recommend making a big batch and freezing them \u2013 because you\u2019ll want more!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fragrant, fiery, and packed with herbs, Sai Ua also known as Northern Thai sausage. It&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":46,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-44","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq","category-sausages"],"_links":{"self":[{"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=44"}],"version-history":[{"count":2,"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/44\/revisions"}],"predecessor-version":[{"id":49,"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/44\/revisions\/49"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/media\/46"}],"wp:attachment":[{"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thejoblessfoodie.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}