Sai Oua (Lao Herb Pork Sausage)
Local name: ໄສ້ອົ່ວ
In short: Coarse pork sausage packed with lemongrass, galangal, kaffir lime leaf, dill, chili and shallot, poached then grilled until crisp-skinned. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Sai oua is the herb sausage of northern Laos, sold grilled at markets and roadside stalls, especially in Luang Prabang. The pork is left coarse and mixed with a fragrant paste of lemongrass, galangal, garlic, shallot and chili, then folded with dill, coriander and shredded kaffir lime leaf. The result is juicy, aromatic and slightly spicy, with none of the sweetness of Western sausage. Serve with sticky rice, a chili dip and raw vegetables.
Instructions
- Soak the casings in cold water for 30 minutes. Run water through each casing to rinse it inside, then leave it in fresh water.
- Mix the pork with the lemongrass, lime leaves, shallots, garlic, galangal, chilies, dill, coriander, fish sauce, salt, sugar and pepper. Knead with your hands for 2 minutes until the mixture is sticky.
- Fry a small spoonful of the mixture until cooked. Taste it and adjust the salt and chili in the rest. Keep the mixture cold.
- Tie one end of a casing. Using a sausage stuffer or a funnel, fill the casing loosely, since the filling swells. Twist into 12 to 15 cm (5 to 6 in) links and prick the casings with a pin to release air.
- Simmer the sausages in barely bubbling water for 8 minutes to cook them partly and keep them from bursting. Lift them out and pat dry.
- Grill over medium-low heat for 8 to 10 minutes, turning often, until the skin is browned and crisp and the center reaches 71°C (160°F).
- Rest for 5 minutes, slice and serve with sticky rice, a chili dip and raw vegetables.
Tips
- No casings or stuffer? Shape the mixture into 12 small logs or patties and pan-fry them over medium heat for 4 to 5 minutes per side until they reach 71°C (160°F).
- Raw sausages freeze well for up to 3 months. Thaw them overnight in the fridge and then poach and grill as in the recipe.
Questions and answers
Do I need casings to make sai oua?
No. You can shape the mixture into patties or short logs and pan-fry or grill them. Casings give the traditional shape and a snappy skin.
What do you serve with sai oua?
Sticky rice, a Lao chili dip such as jeow, and raw vegetables like cabbage, cucumber and long beans. It is also good sliced into noodle soups.
How spicy is sai oua?
It is moderately hot, depending on the chilies. Use 1 or 2 dried chilies for a milder sausage, and serve with chili dip on the side.
How long does it take to make Sai Oua (Lao Herb Pork Sausage)?
About 1 h 15 min in total: 45 min of preparation and 30 min of cooking.
How many calories are in Sai Oua (Lao Herb Pork Sausage)?
About 360 kcal per serving, with 24 g of protein, 3 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 3 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
