Northern Thai Sausage (Sai Oua) II
As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Ingredients
- 200 grams ground pork, see Step 1, (7 oz)
- 50 grams fresh galangal, chopped, (2 oz)
- 50 grams fresh lemongrass, chopped, (2 oz)
- 5 cloves garlic, peeled
- 5 coriander roots, chopped
- 5 fresh kaffir lime leaves, stems removed
- 1 tablespoon Thai red curry paste, or to taste
- 1-2 teaspoons salt, as desired
- sausage casings, see Step 2
Instructions
- For the pork, ground pork from the store is ok to use. For a fattier pork mix, grind your own using pork belly or a mix of pork belly and pork shoulder. A fattier pork mix is perfect for this sausage.
- If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
- Add the galangal, lemongrass, garlic, coriander roots, and lime leaves to a blender, and finely chop. You are not looking to make a paste, just chip fine. If using a mortar and pestle, grind with the pestle until mixed, again, no need for a paste.
- Place the ground pork, chili paste, and the blender or mortar contents in a large mixing bowl and using your hands, mix completely.
- Stuff the casings as you prefer. Tie into about 8 inch links.
- Grill or bake until cooked through.
- Slice, serve with fresh cucumber, cabbage, or lettuce.
Notes
Low cost.
This recipe for Red Curried Sausage is adapted from Appon's Thai Food.
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