chiang mai sausage

This Thai sausage recipe is for Sai Oua, one of northern Thailand’s most famous foods. Easy to make, it combines minced pork infused with a blend of spices and herbs for the most flavor-packed sausage you’ll ever have. Travel to Thailand with just one bite of this northern Thai sausage.

Sai Oua: Thai Sausage Recipe

lbs pork

lbs pork belly fat (finely chopped)

lemon grass (minced)

kaffir lime leaves

shallots (minced)

garlic

cilantro (chopped)

sugar

tbsp fish sauce

tsp chili powder

Natural sausage casing

Twine (for tying the sausage)

Start by rinsing the pork casings to remove all the salt, and run water all the way through the casings.

Soak the pork casings in warm water for about 1 hour before using them. They should be soft and slick making them easier to use.

While the pork casings are soaking, start making the ingredients for the sausage mixture.

In a pestle and mortar combine lemongrass, Kaffir lime leaves, shallots, and garlic cloves. Grind until everything is mixed well.

In a large bowl, combine the ground pork, pork belly fat, and mixed herbs together.

Season with sugar, fish sauce, and chili powder. Use your hands and mix well.

Let the mixture marinate until the pork casings are ready or at least one hour in the fridge.

Take one end of the sausage casing and attach it to the end of a sausage funnel or sausage stuffing machine.

Having an extra set of hands in the kitchen is helpful so that one holds the slippery sausage casing while the other one pushes the meat through.

Slowly stuff the casings into long coils. Ignore any air bubbles that form in the sausage stuffing process.

Once you have about 5 to 6 inches stuffed, tie a knot at the end of the sausage.

At this point, you can either continue stuffing the pork casings into coils. Or you can pinch off the casing every 5 to 6 inches to make sausage links. Don’t forget to tie the ends using twine.

Grill the sausages on low heat for about 35 minutes until golden brown.

Allow sausages to rest for 5 minutes before cutting up and serving

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Thai Sausage Recipe: How to Make the Best Sai Oua from Chiang Mai

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