Northern Thai Sausage Sai ua (Thai: ไส้อั่ว, pronounced [sâj ʔùa]) is a grilled pork sausage from northern Thailand and northeastern Burma. In Thailand, it is a standard food of the northern provinces and it has become very popular in the rest of Thailand as well.
It’s name in Thai comes from sai (intestine) and from ua (to stuff). In Shan State, this sausage is known as sai long phik. Sai ua contains minced pork meat, herbs, spices, and kaeng khua red curry paste. It is usually eaten grilled with sticky rice and other dishes or served as a snack or starter.
The ingredients for sai ua vary slightly depending on the region, but they typically include:* Minced pork* Kaeng khua red curry paste* Garlic* Shallots* Lemongrass* Galangal* Turmeric* Kaffir lime leaves* Shrimp paste* Fish sauce* Sugar* Salt
The sausage is made by mixing all of the ingredients together and then stuffing them into sausage casings. The sausages are then grilled over a hot fire (or oven/grill) until they are cooked through. Sai ua is a flavorful and aromatic sausage that is perfect for a summertime barbecue. It is also a great dish to serve for a party.
Here is my recipe for Sai Ua:
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!
