Sai oua – Northern Thai sausage
Item 1 of 1
- medium
- Makes 12
- 1 hour 30 minutes
Kiln's fragrant, funky and deeply delicious sai oua recipe is an utter treat, based on the spicy Northern Thai sausage. Light and aromatic kaffir lime, coriander root, galangal and lemongrass lift the fatty pork, creating something quite special indeed. The sausages are very slowly grilled over hot coals at the restaurant for a slightly smoky finish.
First published in 2017
Ingredients
Metric
Imperial
Thai sausage
- 1kg pork shoulder, 70% lean meat (cubed)
- 60g of garlic, peeled and chopped
- 20g of fresh turmeric, chopped
- 50g of Thai shallots, peeled and chopped
- 30g of galangal, chopped
- 40g of lemongrass (1), sliced
- 12g of dried chillies, large, soaked in water
- 40g of coriander root, (coriander stalks will work if you can't find the root)
- 10 makrut lime leaves
- 80g of fish sauce, preferably Ca Com
- 5g of curry powder
To serve
- bird's eye chillies, sliced
- hot mint
SAVE RECIPE
Equipment
- Mincer
Method
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
First published in 2017
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