“Sai Ua” Northern Thai Spicy Sausage – ไส้อั่ว

Makes: 6 x 1 foot long sausage


What you need

  • 750 g fatty pork mince (at least 20% fat)
  • 3 lemongrass
  • 20 dried red chillies (add more if you prefer it spicier), cut and soaked in water to soften
  • 5 large dried red chillies (for colour), cut and soaked in water to soften
  • 1 Tbsp galangal, chopped
  • 1 Tbsp turmeric, chopped
  • 2/3 c shallots, chopped
  • 1/4 c garlic, chopped
  • 2 Tbsp shrimp paste (กะปิ)
  • 2/3 c coriander leaves, chopped
  • 2/3 c spring onions, chopped
  • 20 kaffir lime leaves, thinly sliced
  • 2 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • Sausage casing (I use collagen casings, but feel free to use intestine)


How to put this together

  1. In a magic bullet (or pestle & mortar) blend together lemongrass + red chillies + large chillies + galangal + turmeric + shallots + garlic + shrimp paste. Add some water to help it along (if required)
  2. Mix together the paste + pork mince + soy sauce + fish sauce
  3. Take a small sample, cook it up in the microwave. Taste & adjust seasoning
  4. Add in coriander leaves + spring onions + kaffir lime leaves. Mix well.
  5. Fill the mixture in sausage casing. Do NOT overload the casings with filling – keep them a bit loose.
  6. Preheat oven to 190 C (on grill).
  7. Place sausages on a wire rack (make sure you put a dripping tray below to catch the juices). Using a skewer, poke small holes all over sausages to stop it from bursting when cooking.
  8. Grill for 30 mins, turning them half way through.
  9. Finish them on a pan to get nice sear marks
  10. Slice them up, and serve with sticky rice and fresh vegetables (cucumber, cabbage, lettuce, carrots)