Photograph of the finished Sai ua

Thailand · Xúc xích Chiang Mai

Sai ua

1 hr Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 600 g
  • Photograph of Sausage casings Sausage casings 80 g
  • Photograph of Red curry sauce Red curry sauce 60 g
  • Photograph of Lemongrass Lemongrass 60 g
  • Photograph of Thai lime leaves Thai lime leaves 12 leaves
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Herbs Herbs 32 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Mince the pork, including both lean and fat, coarsely to maintain a slightly grainy texture so the sausage doesn't become mushy.
  2. 2 Mix the meat with red curry sauce, chopped lemongrass, finely chopped Thai lime leaves, turmeric powder, shallots, garlic, coriander, and salt.
  3. 3 Stuff the mixture into the washed sausage casings, tie each sausage into a 15 cm long section, and prick the casings with a needle to release the air.
  4. 4 Chill for 30 minutes, then grill over low heat for 30 minutes, turning frequently to prevent the skin from cracking.
  5. 5 Grill over high heat for the last 3 minutes until the crust is golden and crispy, then slice on skewers and serve with sticky rice.

With an appliance

  • Oven 54 min

    Replace steps 4-5: place the sausage slices on the middle rack, bake at 190 degrees for 24 minutes, then rotate the tray for 12 minutes before increasing the temperature to 230 degrees for another 3 minutes; the casing will crack less, cook evenly, but without a smoky charcoal smell.

Start cooking