World Flavors Cookbook

Sai Oua (Northern Thai Herb Sausage)

A legendary aromatic sausage from Northern Thailand, packed with red curry paste, lemongrass, galangal, and kaffir lime leaves.

Cuisine: Thailand

Ingredients

• 1kg minced pork (fatty)
• 3 tbsp red curry paste
• 1/4 cup lemongrass, finely minced
• 2 tbsp galangal, minced
• 1/4 cup shallots, minced
• 1/2 cup cilantro and scallions
• 10 kaffir lime leaves, shredded
• Pork casings

Instructions

1. Mix all herbs, spices, and curry paste with the minced pork.
2. Stuff the mixture into pork casings using a funnel.
3. Prick the sausages with a needle to prevent bursting.
4. Grill over low charcoal heat for 30 minutes, turning frequently, until cooked through and aromatic.
5. Slice into rounds and serve with ginger and peanuts.