42min 4 ppl
Sai Ua (Northern Thai Herb Sausage)
56 minutes
4 people
Medium31–60 min or 7–12 steps
56 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 22g
Carbs 6g
Fats 25g
About this dish
Minced pork is worked with red curry paste, lemongrass, kaffir lime leaf and galangal, stuffed into casings and coiled tight, then pan-fried until deeply browned. Chiang Mai's iconic herb sausage, dense with aromatics.
Allergy Info
Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Lemongrass stalksfinely chopped3
- Makrut lime leavesvery finely sliced6
- Galangalpeeled and finely chopped20 g
- Thai shallotsfinely chopped4
- Garlic clovesfinely chopped4
Meat & Poultry
- Minced pork600 g
Tins & Jars
- Thai red curry paste3 tbsp
Dried Goods
- Palm sugar1 tbsp
- Natural sausage casingsrinsed and soaked in warm water for 10 minutes3
Oils & Condiments
- Fish sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Large frying pan
- Meat thermometer
- Bamboo skewers
Method
1
Finely chop the lemongrass, lime leaves, galangal, shallots and garlic.
Approx. 10 minutes
2
In a large bowl, combine the minced pork, red curry paste, chopped aromatics, fish sauce and palm sugar, and mix thoroughly with your hands until well combined and slightly sticky.
Approx. 6 minutes
3
Rinse the sausage casings and soak in warm water for 10 minutes, then drain.
Approx. 4 minutes
4
Fit a casing onto a funnel or sausage-stuffing attachment and fill with the pork mixture, twisting every 12cm to form links, then tie off the ends.
Approx. 15 minutes
5
Prick the sausages all over with a skewer to prevent bursting.
Approx. 3 minutes
6
Heat the vegetable oil in a large frying pan over medium heat and cook the sausages for 15 minutes, turning frequently, until deeply browned all over and a meat thermometer inserted into the centre reads 71°C.
Approx. 15 minutes
7
Rest for 3 minutes, then slice on the diagonal and serve.
Approx. 3 minutes
