Entree: Laos – Southern Laos – ໄສ່ອວ ➤ Sai Oua (Grilled Lao herb-and-spice pork sausage flavored with lemongrass and kaffir lime)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground pork, preferably with some fat (shoulder)
- 2 tbsp (30 ml) roasted rice powder (khao khua) or substitute 2 tbsp (12 g) toasted rice powder
- 2 stalks (about 2 oz / 55 g) lemongrass, tough outer layers removed, finely sliced very thin (use white bottoms)
- 2 tbsp (30 g) shallots, minced
- 4 cloves (12 g) garlic, minced
- 2–3 small red chilies, minced (adjust to taste)
- 1 tbsp (6 g) galangal, finely minced or grated
- 6 kaffir lime leaves, finely shredded, approx. 4 g
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) salt
- 1 tsp (2 g) ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro stems and leaves
- 1 tbsp (6 g) chopped fresh dill or culantro (if available)
- Sausage casings, soaked and rinsed, or natural hog casings for stuffing (optional) — if not using casings, see step 6
- 1 tbsp (15 ml) vegetable oil for grilling (if pan-grilling)

Instructions

1. In a large bowl, combine ground pork, roasted rice powder, finely sliced lemongrass, shallots, garlic, minced chilies, galangal, shredded kaffir lime leaves, fish sauce, salt, pepper, cilantro, and dill or culantro. Mix thoroughly until the mixture is tacky and evenly seasoned. Chill in fridge 30–60 minutes to let flavors meld.
2. If using casings, fit a sausage stuffer or piping bag with a wide tip and carefully fill casings with the mixture, forming sausages about 4–6 in (10–15 cm) long. Tie or twist links and prick any large air pockets with a needle. If not using casings, shape mixture into 8 thick patties or logs about 3–4 oz (85–115 g) each.
3. Preheat a charcoal grill or a gas grill to medium-hot (about 375–400°F / 190–200°C). If grilling over charcoal, aim for indirect heat after initial sear. Brush sausages lightly with vegetable oil.
4. Grill sausages over medium heat, turning frequently and moving to cooler spots if flare-ups occur, until evenly charred and cooked through, about 12–16 minutes (internal temperature 160°F / 71°C). If pan-grilling, sear in a hot cast-iron skillet with 1 tbsp (15 ml) oil until browned and cooked through, turning often.
5. Rest sausages 5 minutes before slicing. Serve hot, sliced, with sticky rice and fresh herbs, or as part of a Lao meal.