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An iconic dish of Northern Thailand, "sai ua" is one of the most flavourful sausages I can think of. The pork is mixed with an aromatic curry paste, grilled, then served with sticky rice and fresh veggies. Yum!
Making sausages doesn't have to be a lot of work, though. Once you make the mixture, if you don't want to go through the process of stuffing the sausages, you can make patties, balls, or make "caseless sausages" I like showed in the video!
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"Sai Ua" Northern Thai Sausage ไส้à¸à¸±à¹ˆà¸§
- Yield: Serves 4-5
Ingredients
Sai Ua Curry Paste
- 6-8 g dried chilies (see note)
- 3 slices galangal, chopped
- 1 stalk lemongrass, bottom half only, thinly sliced
- 2 inches turmeric root or 1 ½ tsp turmeric powder
- â…“ cup chopped shallots
- 4 cloves garlic
- Zest from half a kaffir lime (totally optional!)
- 1 tsp fermented shrimp paste (gapi)
- 1 Tbsp fish sauce
The Rest
- 1 lb ground pork (get fattiest ground pork you can find)
- 5 kaffir lime leaves, center stems removed, thinly julienned and minced
- 5-6 stems cilantro, finely chopped
- 1 small green onions, finely chopped
Note:Â Â You can make this as spicy or mild as you like. I used arbol chilies which are medium spicy. You can leave seeds in for extra spice or remove them to lessen the heat. If using Thai smaller dried chilies, be careful as they are very hot!Â
Instructions
Grind dried chilies in a coffee grinder until fine.
If using an immersion blender, blend all curry paste ingredients together until fine.
If using a mortar and pestle, grind lemongrass, galangal, turmeric and kaffir lime zest (if using) first until fine, adding the dried chilies in once the mixture starts to feel wet. Then add garlic and shallots and pound until fine. Add shrimp paste and pound to mix. Stir fish sauce in at the very end.
Using your hands, and I recommend wearing latex gloves for this part, knead together the pork and the curry paste until thoroughly mixed. Then add cilantro, green onion and kaffir lime leaves and knead it in just until combined.
To make caseless sausages: follow the wrapping method shown in the video and allow the sausages to rest in the fridge for at least 2 hours or preferably overnight. Then gently unpack them onto a foil-lined tray and cook the sausages on the top rack under the broiler until browned on one side, about 4-5 minutes. Then flip the sausage and brown the other side. After this point, there should be a lot of liquid on the pan, so I like to transfer them onto a rack to finish the broiling so the sausages come out dry and well caramelized. Tip: if you have a sensitive smoke alarm consider changing out the foil halfway through as the juices may burn after prolonged broiling! Let the sausages rest for at least 5 minutes before slicing. Alternatively, if you have a baking sheet with drain holes like I had in the video, you can just use that and you don't need to transfer them halfway through, but make sure to oil the tray first to prevent sticking.
To make sausage patties:Â Let the pork mixture rest in the fridge for at least 2 hours or preferably overnight. When ready to cook, form the patties with your hands. Preheat a skillet over medium heat and add just enough oil to coat the bottom. Pan-fry the patties until well browned on both sides and fully cooked, which should take just few minutes depending on the thickness of the patties.
If making stuffed sausages: Stuff the sausage into the casing and let it rest for at least 2 hours in the fridge or preferably overnight before cooking. Poke lots of little holes in the casing with a toothpick to prevent the sausage from breaking when cooking. Grill or fry the sausages until browned and fully cooked. Let rest for 5 minutes before cutting.
Serve these as appetizers or with the main meal. In Thailand we often serve this with fresh crunchy vegetables and sticky rice. Enjoy!
Philip Nicholson
Has salt been left out?
Adam from HTK
Hi Philip, Adam here, and no it's in the fish sauce if that's what you mean 🙂
Chris juricich
Fish sauce provides the saltiness.
michael keck
I made this x10 is there a curry paste that is already made i can use instead of making my own?
★★★★★
Aidan
I doubled the recipe and allowed it to rest in the fridge overnight. I then stirred in a few herbs I had in the fridge - sawtooth, rau ram, coriander, and Thai basil - then stuffed cleaned squid with the mixture. Before putting them on the grill, I brushed the squid lightly with oil and cooked them using indirect heat until the sausage was cooked, then moved them to the hot side for a wee bit more char. After resting, I sliced them and served them hot with sweet chili sauce, although they were also good dragged through the sauce for Crying Tiger. I think next time I will make a larger batch, stuff them in pork casings (Amazon had everything!) and keep them in the freezer. One sausage with some sticky rice and cucumber salad makes a wonderful lunch.
★★★★★
Derek Phillippo
I have been making these sausages for a long time, one time I thought I will try this sausage mixture in sausage rolls. Worked a treat topped with your sweet chilli sauce. Yum, Yum.
★★★★★
Rachael
Delicious! I divided the recipe in half and left out the chili from one half for my kids. Everyone loved it. We made it into patties 😀
★★★★★
Pallavi
Love love LOVE this recipe. Its hard to go wrong, even if i mess up the quantities of herbs and spices(i leave out gapi coz its hard to find), but it always tastes yum!
★★★★★