Sai Oua (Northern Thai Sausage)

1. 1

   Prepare and soak the chilies

   Remove stems and seeds from dried chilies. Soak them in hot water for 10 minutes to rehydrate. Drain and roughly chop the softened chilies.

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   Tips:

   • • Wearing gloves prevents chili oils from irritating your skin
   • • Reserve some soaking liquid in case paste needs thinning
2. 2

   Roast the aromatics (optional but recommended)

   Preheat oven to 170°C (340°F). Spread garlic, turmeric, shallots, galangal, and lemongrass on a baking tray. Roast for 10-15 minutes until soft and fragrant. Allow to cool before proceeding.

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   Tips:

   • • Roasting deepens the flavors and adds complexity
   • • This step can be skipped for a fresher, brighter flavor profile
3. 3

   Make the curry paste

   Using a large mortar and pestle, pound the chilies first until broken down into a rough paste. Add ingredients one at a time in this order: lemongrass, coriander root, galangal, turmeric, shallots, garlic, makrut lime leaves (10 pieces), shrimp paste, palm sugar, and fish sauce. Pound each ingredient thoroughly until fully incorporated before adding the next. Continue until you achieve a thick, uniform, aromatic paste. Alternatively, use a food processor, but the texture won't be as authentic.

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   Tips:

   • • Always start with the toughest ingredients and work toward the softest
   • • Add a small amount of water if the paste is too dry to come together
   • • The paste should be thick and chunky, not smooth
   • • Traditional pounding releases more aromatic oils than blending
4. 4

   Prepare the meat grinder and meat

   Place meat grinder parts (including the large cutting die), stand mixer bowl, and paddle attachment in the freezer for at least 30 minutes. Cut pork shoulder and fatback into chunks suitable for grinding. Place meat on a sheet pan and freeze for 30-60 minutes until firm but not frozen solid. This ensures clean grinding and prevents fat from smearing.

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   Tips:

   • • Keeping everything cold is crucial for proper sausage texture
   • • Meat should be firm to touch but not rock-hard frozen
   • • Work quickly once meat comes out of freezer
5. 5

   Grind the meat

   Using the chilled large die (coarse grind), grind the pork shoulder and fatback together into a bowl set over ice. For authentic texture, grind only once through the large die - this keeps fat and meat separate and gives the characteristic chunky texture.

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   Tips:

   • • Single grinding with large die is essential for authentic texture
   • • Keep the bowl over ice to maintain temperature
   • • Work in batches if necessary
6. 6

   Mix the sausage

   To the ground meat, add the prepared curry paste, chopped makrut lime leaves (6 pieces), fresh cilantro leaves, curry powder, and salt. Using the chilled stand mixer with paddle attachment on low speed, mix until everything is evenly distributed and well combined, about 1 minute. Alternatively, knead by hand until the mixture becomes sticky and uniform, typically 3-5 minutes.

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   Tips:

   • • Don't overmix or the sausage will be tough
   • • The mixture should be sticky and hold together
   • • Avoid warming the mixture with your hands
7. 7

   Test the seasoning

   Form a small patty (about 2 tablespoons) of the mixture and cook it in a skillet over medium-high heat until cooked through. Taste and adjust seasonings as needed - add more salt, fish sauce, or Thai chili powder to reach desired flavor and heat level.

   NaNh NaNm

   Tips:

   • • This step is crucial - it's your only chance to adjust before stuffing
   • • Season more boldly than you think - flavors mellow when grilled
   • • Make note of adjustments needed
8. 8

   Prepare the casings

   Thoroughly rinse hog casings under cold running water. Soak them in a bowl of cold water for at least 30 minutes to make them pliable. Run water through each casing to check for holes and ensure they're clean inside.

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   Tips:

   • • Well-prepared casings are less likely to burst during stuffing and cooking
   • • Remove any casings with holes or tears
   • • Keep casings in water until ready to use
9. 9

   Stuff the sausages

   Using a sausage stuffer, carefully fill the prepared casings with the pork mixture. Avoid air pockets by working slowly and steadily. Don't overstuff - leave some room as the sausage will expand during cooking. You can form individual links by twisting at intervals, or create one long coil (traditional). If making a coil, secure it with two perpendicular skewers through the center to hold its shape.

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   Tips:

   • • Work slowly to prevent air pockets and bursting
   • • Not overstuffing is key - casings need room to expand
   • • Prick any visible air bubbles with a sterilized pin
   • • Traditional presentation is as a large coil, not individual links
10. 10

    Grill the sausages

    Prepare a charcoal or gas grill for medium-high direct heat. If using charcoal, light about 3/4 chimney of coals until ash-covered, then arrange evenly. Oil the grate well. Place the sausage(s) on the grill and cook, turning frequently, until well browned and slightly charred on all sides with an internal temperature of 155-160°F (68-71°C). This takes approximately 10-20 minutes depending on thickness. For best results, grill slowly over steady medium heat to prevent bursting.

    NaNh NaNm

    Tips:

    • • Charcoal adds authentic smoky flavor
    • • Turn frequently for even cooking and to prevent burning
    • • Low and slow prevents the casings from bursting
    • • Don't rush - the sausage should be golden brown with slight charring
    • • Use indirect heat if sausages are browning too quickly
11. 11

    Rest and serve

    Remove sausages from grill and let rest for 5 minutes. If you made a coil, remove the skewers. Slice on the bias into 1-inch thick pieces. Serve immediately while hot alongside sticky rice, fresh sliced vegetables (cabbage leaves, cucumber, long beans), sliced bird's eye chilies, and hot mint.

    NaNh NaNm

    Tips:

    • • Resting allows juices to redistribute
    • • Bias cut creates attractive presentation
    • • No dipping sauce needed - the sausage is flavorful enough on its own
    • • Serve with room temperature vegetables as a cooling contrast

• •Galangal is essential and cannot be substituted with ginger - they have completely different flavor profiles
• •For the most delicious Sai Oua, use pork cuts with adequate fat content (20-30% fat). Mix lean pork shoulder with pork belly or fatback
• •Traditional pounding with mortar and pestle releases more aromatic oils than a food processor and creates better texture
• •Keeping equipment and meat cold throughout the process ensures the best texture and prevents fat from smearing
• •The coarse grind (single pass through large die) is essential - it gives the characteristic chunky texture where fat and meat remain visibly separate
• •Don't overstuff the casings - they need room to expand during cooking to prevent bursting
• •Grill slowly over medium heat, turning frequently. High heat causes the casings to burst
• •Charcoal grilling adds authentic smoky flavor that's characteristic of Chiang Mai street food
• •The sausage can be quite spicy - adjust dried chilies and chili powder to your heat preference
• •Make extra curry paste and freeze it for future batches
• •Fresh is best - use fresh turmeric, galangal, and makrut lime leaves when possible for authentic flavor
• •If you can't stuff casings, form into patties or use caul fat to wrap individual portions

• •
  Sticky rice (khao niaw)

  The traditional and essential accompaniment

• •
  Fresh vegetables

  Cabbage leaves, cucumber slices, long beans, and fresh chilies provide cooling contrast

• •
  Nam prik num

  Northern Thai green chili dip pairs beautifully

• •
  Som tam

  Green papaya salad adds acidity and crunch

• •
  Thai beer

  Chang or Singha beer complements the spicy, rich flavors

• •
  Hot mint

  Fresh herb that balances the heat and richness

Sai Oua is a beloved culinary icon of Northern Thailand, particularly associated with Chiang Mai and the Lanna Kingdom region. The word 'sai' means intestine and 'oua' means to fill or stuff, literally translating to 'stuffed intestines.' This sausage has deep roots in the culinary traditions shared between Northern Thailand and Laos, where it's also extremely popular. The dish reflects the region's abundance of aromatic herbs and the influence of neighboring Myanmar and Laos. In Chiang Mai markets and street stalls, vendors display the sausages coiled in large spirals and grill them fresh to order over charcoal. The dish has become so popular that it's now found throughout Thailand, though the most authentic versions remain in the North. Traditionally, Sai Oua was made during festivals and special occasions, with families gathering to make large batches. The fermented version popular in Laos represents an older preservation technique from times before refrigeration.

Authentic Sai Oua is distinguished by several key characteristics: the use of a mortar and pestle to pound the curry paste, which releases more aromatic oils than mechanical blending; a coarse, single grind that keeps fat and meat visibly separate; the essential inclusion of galangal, fresh turmeric, and makrut lime leaves (not substitutable); the funky depth from shrimp paste and fish sauce; traditional formation as a large coil rather than individual links; and slow grilling over charcoal for smoky flavor and slight char. The sausage should be intensely aromatic with strong notes of lemongrass, galangal, and lime, with moderate heat that doesn't overwhelm the herbal complexity. It's served simply with sticky rice and fresh vegetables - no dipping sauces needed as the sausage itself is fully flavored. In Chiang Mai, you'll find vendors grilling these sausages at markets throughout the day, with the smoke and aroma drawing customers from blocks away. The texture should be chunky and rustic, not smooth or emulsified like Western sausages.