Thai
Sai Ua
Sai ua is a fragrant northern Thai grilled sausage, rich with lemongrass, galangal, turmeric, makrut lime, and roasted chile paste. It is served sliced while still juicy, often with sticky rice, fresh herbs, and crisp vegetables.
Ingredients
- Pork shoulder, coarsely minced400g
- Pork back fat, finely diced100g
- Natural pork casing, rinsed and soaked1.2m
- Dried red spur chilies, seeded and soaked6
- Dried bird's eye chilies, soaked3
- Coarse salt1 tsp
- Lemongrass, tender lower part thinly sliced3 stalks
- Galangal, finely chopped1 tbsp
- Fresh turmeric, finely chopped1 tbsp
- Makrut lime zest1 tsp
- Shallots, chopped4
- Garlic cloves, chopped5
- Cilantro roots, scraped and chopped3
- Kapi Thai shrimp paste, roasted in foil1 tsp
- Fish sauce1 tbsp
- Palm sugar1 tsp
- Makrut lime leaves, center ribs removed and finely shredded5 leaves
- Cilantro, finely chopped2 tbsp
- Green onions, finely sliced2
- Cooked sticky rice, for serving2 portions
- Cucumber, cabbage wedges, and fresh herbs, for servingas desired
Method
- Rinse the pork casing inside and out under cool water, then soak it in clean water while you prepare the filling.
- Pound the soaked dried chilies with the coarse salt in a mortar until smooth.
- Add the lemongrass, galangal, turmeric, makrut lime zest, shallots, garlic, cilantro roots, and roasted shrimp paste, then pound to a fine, aromatic curry paste.
- Mix the minced pork, diced back fat, curry paste, fish sauce, palm sugar, shredded makrut lime leaves, cilantro, and green onions by hand until the mixture turns sticky and evenly seasoned.
- Fry a teaspoon of the filling in a small pan, taste it, and adjust with a little fish sauce or salt if needed.
- Fit the soaked casing onto a sausage stuffer or wide funnel, knot one end, and loosely fill it with the pork mixture, taking care not to overpack.
- Twist the sausage into one long coil or two shorter links, prick any air pockets with a needle, and rest it uncovered in the refrigerator for 20 minutes to firm the casing.
- Grill the sai ua over medium-low charcoal or a grill pan, turning often, until deeply browned, lightly blistered, and cooked through to 70°C in the center, about 20 to 25 minutes.
- Rest the sausage for 5 minutes, then slice thickly and serve with sticky rice, cucumber, cabbage, and fresh herbs.
Common questions
Can I substitute ingredients in Sai Ua if I can’t find everything traditional?
Yes. Use pork shoulder plus some belly or fatback if pork back fat is hard to find. If cilantro roots are unavailable, use extra stems. Makrut lime zest or leaves can be replaced with a little lime zest, but the aroma will be different.
How long does it take to make Sai Ua from start to finish?
Plan on about 1.5 to 2.5 hours. Soaking casings and chilies takes time, and pounding the paste is the most labor-intensive part. Once mixed, stuffing and shaping usually takes 20 to 30 minutes.
What are the most common mistakes when making Sai Ua?
Overstuffing the casing is the biggest mistake; it can split during cooking. Another is under-seasoning the paste—always fry a teaspoon and taste. Also avoid a paste that’s too coarse, or the sausage will feel chunky and uneven.
How should I store Sai Ua before and after cooking?
Keep uncooked Sai Ua refrigerated and use within 1 day, or freeze tightly wrapped for up to 2 months. Cooked sausage keeps in the fridge for 3 to 4 days. Reheat gently so the casing doesn’t toughen.
What is the best way to serve Sai Ua?
Serve it sliced into thick rounds with sticky rice, fresh vegetables, and extra fresh herbs. It also pairs well with raw cabbage, cucumber, and lime. For best flavor, let it rest a few minutes after cooking before slicing.