Entree: Laos – Vientiane & Central Laos – ໄສ່ອ່ວ ➤ Sai Oua (Lao grilled pork sausage flavored with lemongrass, kaffir lime, galangal, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) ground pork
- 1/2 lb (225 g) pork back fat, finely chopped
- 3 stalks (about 3 oz / 85 g) lemongrass, tender white parts minced
- 1/2 cup (packed) (15 g) fresh cilantro leaves and stems, roughly chopped
- 8 kaffir lime leaves, ribs removed, finely shredded (about 1/4 cup / 5 g)
- 1 tbsp (15 g) grated galangal
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 4 garlic cloves, smashed
- 2–4 small red Thai chilies, seeded if desired
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (5 g) ground white pepper
- 6–8 ft (2–2.5 m) natural pork casings, soaked and rinsed
- 1 tbsp (15 ml) vegetable oil for grilling

Instructions

1. Make the herb paste by pounding or pulsing lemongrass, cilantro, kaffir lime leaves, galangal, shallots, garlic, and chilies in a mortar and pestle or food processor to a coarse aromatic paste.
2. In a large bowl combine ground pork and pork fat. Add the herb paste, fish sauce, palm sugar, and white pepper. Mix thoroughly by hand until the mixture is sticky and evenly blended, then chill for 30–60 minutes to firm up.
3. Rinse and prepare casings, then stuff the pork mixture into casings using a sausage stuffer or funnel, forming 5–6 inch (12–15 cm) links. Twist into links and tie ends with kitchen twine.
4. Preheat a charcoal grill until medium-hot with a steady bed of embers. Lightly oil the sausages to prevent sticking. Grill sausages over indirect heat for 10–15 minutes, turning frequently, until evenly browned and cooked through (internal temperature 160°F / 71°C).
5. Remove from grill and rest 5 minutes. Serve hot with sticky rice, fresh herbs, and sliced cucumbers or raw vegetables.