Sai oua – Northern Thai sausage

  • 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

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

Kiln is the brainchild of Ben Chapman, and is the sister restaurant to Smoking Goat. Dishes at Kiln are punchy, pungent and strong, reflecting the gutsy flavours of rural Thai cooking.

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