Sai Ua sausage – Thailand

Sai ua sausage
Nutrition Information
  • Serves: 6 to seven sausages
  • Serving size: 140 g
  • Calories: 186
  • Fat: 7 grams
  • Saturated fat: 3 grams
  • Carbohydrates: 5 grams
  • Sugar: 1 gram
  • Sodium: 24 mg
  • Fiber: 1 gram
  • Cholesterol: 7mg
Recipe type: Sausages
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
In this recipe, typical Thai ingredients like Chillies, lemongrass, galangal, shrimp paste and fish sauce are combined to great effect in this fine tasting sausage. If you like Thai food, you will like it even more after tasting this. While it is not essential to use fresh Turmeric ( it is sometimes difficult to find), if you can definitely go this route. It certainly does add to the depth of flavour.
For the chilli paste
  • Dried chillies – 6 grams
  • Galangal – one teaspoon
  • Lemongrass – white part only (thinly sliced)
  • Turmeric root - 2 inches (or two teaspoons turmeric powder)
  • Shallots – ½ cup ( Finely chopped)
  • Garlic – 4 cloves (peeled and sliced)
  • Shrimp paste – one teaspoon
  • Kaffir lime leaves - 5 finely chopped ( centre stalk removed)
  • Sausage Casing - 1 metre ( 36/40mm)
  • Fish sauce – one tablespoon
For the meat
  • Pork – 500g pork shoulder ( or minced pork) - see note
  • Kaffir lime leaves (finely chopped) 5–6
  • Spring onion (scallion) - one finely chopped
  1. Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel-coated)
  2. Before beginning mincing of meat, rinse the sausage casing in fresh, clean water and then soak in lukewarm water for 30 minutes
  3. Mince the meat into a coarse mince using a 4.5mm (0.177 inches) mincing plate.
Making the Chilli paste
  1. Grind Chillies to a powder in a grinder or pestle and mortar
  2. Peel turmeric (if using fresh). Slice into pieces
  3. Combine all the ingredients for the chilli paste in a blender and blend into a smooth paste
  4. Using your hands (or mixer), combine the Chilli paste with the other ingredients listed under "for the meat" for 2 to 3 minutes until mixed through
Making the sausage
  1. Place seasoned mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly, as the sausage will burst when it is cooked.
  2. Place in the refrigerator for at least 4 hours for flavours to develop.
  3. Great fried or on a barbecue
Use the fattiest pork you can find. If using already minced, buy pork with a fat content of at least 20 percent. Similarly, if mincing yourself, aim towards this. If necessary, mince belly of pork

This recipe yields 5 sausages

Use these sausages to make Thai Stir-fried Noodles.

Keywords: Spicy Thai Sai Ua sausages