Sai Oua (Northern Thai Herb Sausage)
Local name: ไส้อั่ว
In short: Coarse pork sausage packed with lemongrass, galangal, lime leaf and red chili paste, grilled slowly and served with sticky rice. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 335 kcal
Sai oua is the grilled pork sausage of northern Thailand, sold in Chiang Mai markets in glossy coils. Its flavor comes from a fresh herb paste of lemongrass, galangal, kaffir lime, shallots and dried chilies, mixed into coarsely ground pork with some fat for juiciness. It is cooked slowly over medium heat, sliced into rounds and eaten with sticky rice, raw cabbage and a chili dip.
Instructions
- Soak the casings in warm water for 30 minutes, then run water through each length to rinse and check for holes.
- Blend or pound all the herb paste ingredients until smooth, adding a splash of the chili soaking water if needed.
- Cut the pork shoulder and belly into small cubes. Grind coarsely, or chop by hand into pieces about 5 mm (1/4 in).
- Mix the meat with the herb paste, lime leaves, coriander, spring onions, fish sauce and sugar by hand for 2 minutes, until sticky. Fry a small spoonful, taste and adjust the salt.
- Fit the casing onto a sausage stuffer or a wide piping tube and fill it loosely, without air pockets. Twist into 12 cm (5 in) links or leave in a coil, and prick the casings with a pin.
- Simmer in barely moving water for 5 minutes to set the casings. Drain and pat dry.
- Grill over medium-low heat for 15 to 20 minutes, turning often, until browned and cooked through (71°C/160°F). Rest for 5 minutes, then slice and serve.
Tips
- No casings or stuffer? Shape the mixture into small patties and pan-fry them for 4 to 5 minutes per side until cooked through.
- Keep the meat and fat very cold while grinding. The mixture binds better and gives a juicy, coarse texture.
Questions and answers
Can I freeze sai oua?
Yes. Freeze the uncooked links on a tray, then bag them for up to 3 months. Thaw in the fridge overnight before simmering and grilling.
How spicy is northern Thai sausage?
Medium. The dried chilies and herbs give warmth and fragrance rather than fierce heat. Use fewer chilies for a milder sausage.
What should I serve with sai oua?
Sticky rice, raw cabbage, cucumber and a chili dip such as nam prik noom or nam prik ong are the usual companions.
How long does it take to make Sai Oua (Northern Thai Herb Sausage)?
About 1 h 10 min in total: 45 min of preparation and 25 min of cooking.
How many calories are in Sai Oua (Northern Thai Herb Sausage)?
About 335 kcal per serving, with 18 g of protein, 3 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 3 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
