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Northern Thai Sausage, 'Sai Oua'

Northern Thai Sausage, 'Sai Oua'

Northern Thai sausage is easy to make, and the mix of ingredients leads to a spectacular result. We would encourage you to make this with ground pork or, for any hunters reading, try this with local elk, deer, wild boar, or other natural meat that you might have. Also watch our video (below left) showing how it's made.

You can't go wrong with this sausage. Please be sure to leave us a comment using the form below if you make it, and share how it turned out.

We also have a recipe for Esan-style Thai sausage, sai grok.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

Method for Northern Thai Sausage, 'Sai Oua'

In a mortar and pestle, pound together lemongrass, kaffir lime leaves, and galangal until fine.

In a large mixing bowl, add pork and the rest of the ingredients, mix well. Mix by hand a glove. Do not knead, make sure the pork fat stays in shape.

Tie one end of the pork casing with string then use a funnel (see pictures and video below) to force the mixture into the casing. Prevent air bubbles from forming, and do not over-stuff it. Tie the other end. Now your sausage is ready to cook.

For best results, use a bamboo skewer to poke holes in the casing. Poke it before and during the cooking process, this will make sure that the sausage doesn't break while cooking. Grill on low heat, keeping watch. Flip and poke until golden brown, dry and aromatic (about 25 to 30 minutes (depending on the size of the sausage).

Northern thai sausage sai oua

Northern thai sausage sai oua



Reviews

Overall Rating (51)

4 out of 5 stars
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  • Ed Thompson

    Rated 4 out of 5 stars

    My name is Ed Thompson. I recently used your recipe for Sai Oua and made 20 lbs of this wonderful sausage. The taste is wonderful and it reminds me of the Northern Thai sausage that I enjoy so much when I am in Thailand. Many of my friends have tasted and enjoyed my sausage as well. Thank you for the great recipe.

  • Anonymous

    Rated 4 out of 5 stars

    Many of my friends have tasted and enjoyed my sausage! I like thar ED.

  • Tony

    Rated 4 out of 5 stars

    I just made that sausage for tomorrow. I tasted a little and it is fantastic ! I did it with 1.2kg of pork, a nice fatty cut, and no added pork fat. I tripled the quantities of the other ingredients, except for the lemongrass. I used a little less lemongrass than suggested, and bought it frozen from my local Chinese supermarket. I grated it and finely chopped it afterwards. I found the kaffir lime leaves frozen too, at the same supermarket. Excellent. A very surprisingly authentic Thai taste, that takes you right back there after the first bite ! Thanks for sharing, i love it !

  • Martin Smith

    Rated 4 out of 5 stars

    The recipe for Sai Oua how much will it yield how much sausage casing is required.

  • Martin Smith

    Rated 4 out of 5 stars

    I made the sai oua and I found it lacking in flavor not the same as I got from the street venders in my soi in Bangkok It tasted same but not as flavorful.

  • Liz

    Rated 4 out of 5 stars

    Can i use chicken or beef instead of pork.

  • MarjonLemmens-Heethuis

    Rated 4 out of 5 stars

    I want to make this sausages coming weekend. Can you explain me hoe to make sausages of only 3/4 cup of meat and 1 cup of belly fat?? Or do you mean 3/4 kilo pork meat and 1 cup belly fat? I ve ordered pork intestines at the butcher. Kafir tree at home! Please let me know :-) Sunny greetings from Andalucia, Spain

  • Pghdragonman

    Rated 4 out of 5 stars

    I do not have access to sausage casing. Can I make "meatballs" with the sausage, skewer them on bamboo skewers, grill them and serve as an appetizer? Also want to try this with Sai Grok.

  • Roland

    Rated 4 out of 5 stars

    The street vendors sausages in chiang mai that i have tasted the last 10 years have cooked sticky rice in the mixture,trully a mouth watering meal along with cabbage &chilli .

  • Deneen Gilmore

    Rated 5 out of 5 stars

    Made it last night! I fried some for breakfast with Thai fried egg salad and it was wonderful.


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