Thai Sai Ua
A deliciously exotic sausage from Thailand. Thai Sai Ua is a fragrant, flavorful sausage from Northern Thailand, known for its bold, aromatic spices and herbs. Made with pork, lemongrass, galangal, kaffir lime leaves, and Thai chili paste, this sausage delivers a perfect balance of heat, citrusy brightness, and umami depth. Traditionally grilled or pan-fried, it’s a delicious addition to any Thai-inspired meal.
Equipment
- Meat Grinder: Needed to grind the pork to the right texture.
- Mortar and Pestle or Blender: For making the aromatic spice paste.
- Sausage Stuffer: To fill the casings evenly.
- Mixing Bowls For combining the meat with seasonings.
- Kitchen Thermometer: Ensures the meat is properly chilled before grinding.
- Sharp Knife For slicing ingredients and preparing the pork.
Ingredients
- 1050 g lean pork
- 450 g pork back fat
- 4.5 tsps fish sauce
- 1.5 tsps shrimp paste
- 37.5 g galangal sliced
- 60 g lemongrass stalk chopped
- 22.5 g dried chilies
- 15 kafir lime leaves
- 90 g garlic minced
- 34.5 g turmeric sliced
- 19.5 g dark brown sugar
- 3 tsps Thai Chili Paste optional
- zest from 1.5 kafir limes optional
Instructions
- Clean the meat of any silver skin, sinew, and arteries; cut into small strips or cubes. Place in the freezer for an hour or until the temperature reaches 32°F – 34°F.
- Combine all of the seasonings together and create some paste using a mortar and pestle or a blender. Also, clean and rehydrate casings.
- Grind the very chilled meat in a 6mm plate.
- Add the spiced paste to the minced meat, mix until very tacky. (If you grab a small handful, it will stick to your hand as you open your palm upside down.
- Stuff the minced meat into the casings, link, and prick out any air pockets.
- Cool and enjoy!
Notes
Customizations & Tips:
- Spiciness: Adjust dried chili amounts to control the heat.
- Smoky Flavor: Try grilling instead of pan-frying for an authentic Thai taste.
- Zest Boost: Kaffir lime zest adds extra brightness to the sausage (optional).
Storage & Preservation:
- Refrigeration: Store uncooked sausages in the fridge for up to 3 days.
- Freezing: Freeze raw or cooked sausages in airtight packaging for up to 2 months.
- Reheating: Grill or pan-fry over medium heat until warmed through.
Nutrition
Calories: 657kcalCarbohydrates: 12gProtein: 31gFat: 53gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.03gCholesterol: 128mgSodium: 380mgPotassium: 780mgFiber: 2gSugar: 4gVitamin A: 755IUVitamin C: 6mgCalcium: 44mgIron: 4mg
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