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Kiln's homemade Thai sausage

Sai oua – Northern Thai sausage

  • Main
  • medium
  • Makes 12
  • 1 hour 30 minutes

PT1H30M

1
Preheat the oven to 170°C/gas mark 3.5
2
To begin, spread the garlic, turmeric, shallots, galangal and lemongrass on a baking tray and roast for approximately 10–15 minutes, until soft
3
Allow to cool, then add to a large pestle and mortar with the soaked chillies, coriander root and kaffir lime leaves. Grind to a fine paste
4
Mix the paste through the cubed pork shoulder then pass through a mincer on the largest grind setting. Chill in the fridge
5
Take a small lump of the mixture and fry off in a hot pan until cooked through. Taste and check the seasoning, adjusting if necessary
6
Portion the mixture into 100g sausages and encase in caul fat
7
Grill slowly over hot coals and serve with plenty of sliced bird’s eye chillies and hot mint to take the edge off the heat
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