📝 About This Recipe
Hailing from the misty mountains of Chiang Mai, Sai Oua is a triumph of Southeast Asian charcuterie, bursting with an aromatic explosion of fresh galangal, lemongrass, and kaffir lime leaves. Unlike Western sausages, this Northern Thai delicacy is defined by its coarse, fatty texture and a vibrant red curry paste base that balances heat with herbal brightness. Traditionally grilled over charcoal, our version adds a layer of fruitwood smoke to elevate the earthy spices into a world-class cured tradition.
🥗 Ingredients
The Meat & Casing
- 2 lbs Pork Shoulder (coarsely ground or hand-minced)
- 0.5 lbs Pork Back Fat (finely diced into 1/4 inch cubes)
- 5-6 feet Hog Casings (rinsed and soaked in warm water)
The Aromatic Paste (Kruang Kaeng)
- 10-15 pieces Dried Thai Bird's Eye Chilies (soaked in hot water for 20 mins)
- 3 stalks Lemongrass (white parts only, finely sliced)
- 2 tablespoons Galangal (peeled and finely chopped)
- 1 tablespoon Turmeric Root (fresh, peeled and minced)
- 5 pieces Shallots (peeled and sliced)
- 8 cloves Garlic (peeled)
- 1 tablespoon Shrimp Paste (Kapi) (wrapped in foil and toasted briefly)
- 2 tablespoons Coriander Root (cleaned and chopped)
Seasoning & Herbs
- 10 leaves Kaffir Lime Leaves (mid-rib removed, very finely julienned)
- 1/2 cup Cilantro (finely chopped)
- 4 stalks Scallions (finely chopped)
- 2 tablespoons Fish Sauce (premium quality)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
Begin by preparing the aromatic paste. Using a heavy stone mortar and pestle, pound the soaked chilies with a pinch of salt until a fine paste forms. Add lemongrass, galangal, turmeric, and coriander root one by one, pounding until smooth after each addition.
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2
Add the shallots and garlic to the mortar. Continue pounding until the mixture is a uniform, vibrant orange-red paste. Finally, work in the toasted shrimp paste until fully incorporated.
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3
In a large chilled mixing bowl, combine the ground pork shoulder and the diced back fat. The fat is crucial for a juicy sausage, so ensure it is evenly distributed.
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4
Add the prepared aromatic paste, fish sauce, and salt to the meat. Use your hands to mix vigorously for about 5 minutes; the friction helps the proteins bind, creating a better snap.
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5
Fold in the finely julienned kaffir lime leaves, cilantro, and scallions. Mix until the green herbs are speckled evenly throughout the meat.
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6
Take a small teaspoon of the mixture and fry it in a pan. Taste it to check the seasoning. Adjust with more fish sauce or salt if necessary before stuffing.
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7
Slide the prepared hog casing onto the nozzle of a sausage stuffer. Tie a knot at the end. Slowly extrude the meat into the casing, being careful not to overfill, as the sausage may burst during cooking.
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8
Prick any visible air bubbles with a sterilized needle or toothpick. Coil the sausage into a large spiral or tie into 6-inch links using kitchen twine.
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9
Prepare your smoker or grill for indirect cooking at a temperature of 225°F (107°C). Use cherry or apple wood for a sweet, subtle smoke that complements the herbs.
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10
Place the sausage on the cool side of the grill. Smoke for approximately 45-50 minutes, or until the internal temperature reaches 155°F (68°C).
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11
Increase the heat or move the sausage over direct medium coals for the last 2-3 minutes per side to achieve a charred, crispy exterior and a deep mahogany color.
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12
Remove from heat and let the sausage rest for at least 10 minutes. This allows the juices to redistribute so the herbal oils don't leak out when sliced.
💡 Chef's Tips
Keep the meat and fat as cold as possible during the mixing process to prevent the fat from melting, which ensures a juicy texture. If you don't have a mortar and pestle, a food processor works, but pulse carefully to avoid turning the paste into a puree; you want some texture. Do not skip the kaffir lime leaves; they provide the signature citrusy aroma that defines Sai Oua. Pricking the casing is essential; it prevents the steam from building up and exploding the sausage during the smoking process. For the best flavor, let the stuffed sausages sit in the refrigerator overnight before smoking to let the spices penetrate the meat.
🍽️ Serving Suggestions
Serve sliced into 1/2-inch rounds alongside a heap of warm, hand-rolled sticky rice. Pair with 'Nam Prik Noom' (Roasted Green Chili Dip) and fresh crunchy vegetables like cucumber and cabbage. A cold, crisp Thai lager or a dry Riesling cuts through the fatty richness and heat perfectly. Include some 'Khaep Mu' (Thai pork rinds) on the platter for a traditional Northern Thai 'Khantoke' experience. Garnish with extra fresh cilantro and whole fried dried chilies for a stunning presentation.