Sai Oua (Northern Thai Sausage)

Discover the bold and aromatic flavors of Northern Thailand with Sai Oua, a fragrant pork sausage infused with herbs, spices, and lemongrass. Perfect as an appetizer, snack, or part of a main meal, Sai Oua delivers a taste of authentic Thai cuisine that’s both spicy and savory.

Ingredients

• 1 lb (450 g) ground pork
• 2 tablespoons red curry paste
• 2 stalks lemongrass, finely chopped (white part only)
• 4 kaffir lime leaves, finely shredded
• 3 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon turmeric powder
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon sugar
• 1/4 cup fresh cilantro, chopped
• Natural sausage casings, soaked and rinsed

Instructions

1. Prepare the Filling

   In a large mixing bowl, combine the ground pork, red curry paste, lemongrass, kaffir lime leaves, garlic, shallots, fish sauce, soy sauce, turmeric, chili flakes, sugar, and cilantro. Mix thoroughly until all ingredients are evenly incorporated.

2. Stuff the Sausage

   Rinse and soak the sausage casings. Using a sausage stuffer or a piping bag, carefully fill the casings with the pork mixture, making sure not to overfill. Twist into 6–8 inch links.

3. Cook the Sausage

   Traditionally, Sai Oua is grilled over medium heat until cooked through and slightly charred, about 15–20 minutes, turning occasionally. Alternatively, you can pan-fry or bake them at 350°F (175°C) for 20–25 minutes.

4. Serve

   Serve Sai Oua hot as a snack or alongside sticky rice and fresh vegetables. Garnish with extra cilantro or sliced fresh chilies for added heat.

Serving

Sai Oua pairs wonderfully with sticky rice, fresh herbs, and dipping sauces like Nam Jim Jaew for an authentic Northern Thai experience. The combination of spices and herbs makes it a fragrant and flavorful addition to any meal.