Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sai aua / the spicy northern thai saussage. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Sai Aua / The Spicy Northern Thai Saussage is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Sai Aua / The Spicy Northern Thai Saussage is something that I have loved my entire life.
An iconic dish of Northern Thailand, "sai ua" is one of the most flavourful sausages I can think of. Sai Oua, the northern Thai sausage is also called Chiang Mai Sausage. In Chiang Mai, we met Auntie Rod, the queen of Sai Oua, to learn how to make Sai These incredible spicy and fragrant sausages, hailing from the mountainous area of Chiang Mai, captivated us almost to the point of obsession.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sai aua / the spicy northern thai saussage using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Sai Aua / The Spicy Northern Thai Saussage:
- Make ready 700 grams minced pork
- Prepare 250 grams sausage casing
- Make ready chili paste
- Get 15 dried chilli
- Take 2 lemongrass sliced
- Take 6 kaffir lime leaves
- Take 1 sliced galangal ,approximately 1 teaspoon
- Make ready 1 clove tumeric
- Get 5 coriander roots
- Prepare 1 tsp shrimp paste
- Get 10 clove garlic
- Take 1 bunch coriander
- Prepare 1 bunch spring onion
- Take 8 shallots
- Get 1 1/2 tsp salt
We would encourage you to make this with 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. Sai Oua is the ultimate Northern Thai herb sausage. I'm a sucker for spicy grilled treats, and Thailand's sai oua ("sigh-ooh-ah") is one of the Greats.
Steps to make Sai Aua / The Spicy Northern Thai Saussage:
- Start from chop and slice chili paste ingredients,set aside
- Use pestel and mortar to pound tumeric,coriander roots,galangal,chili,lemongrass,shrimp paste
- This take a little time to get smooth paste
- In the mixing bowl,mix minced pork with chili paste,finely chop coriander,kaffir lime leaves,spring onion,salt ,mix well
- Stuff pork mixture into cleaned casing ,make one knot at the start of casing by pin with a small piece of toothpick ,use spoon to help filling,you can make it long size ,but for me make about 10-15 cms long because its easy on the grill now make knot at the end again..
- Use toothpick poke some holes on saussage before grills
- Grill on charcoal on low heat,carefully check while grilling,keep poke it when you see it almost burst out
- Its done when you see no more fat is dripping down,skin look crisp..slice and serve hot with fresh vegetables or sticky rice in Thai way :)
Whenever I spot these golden sausage spirals nestling, heaping together, on a double-wide charcoal grill, I get so excited I may even start to sweat. Northern Thai Sausage (Sai Oua) Recipe. Linger. "This particular recipe is quite unique in the world of sausage making. The lengthy process can seem daunting, and yeah sure, there are easier recipes for good-tasting links, but I promise you — it's worth it!! Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (Lao: ໄສ້ອັ່ວ; Thai: ไส้อั่ว) or Sai Gork / Sai Gok / Sai Kok or Sai Krok (Lao: ໄສ້ກອກ; Thai: ไส้กรอก), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal.
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