Entree: Thailand – Northern Thailand – ไส้อั่ว ➤ sai ua (Northern Thai grilled herb and spice pork sausage)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground pork, preferably with some fat
- 2 stalks lemongrass, white parts only, finely minced, about 2 tbsp (30 g)
- 3 cloves garlic, minced
- 2 shallots, finely chopped, about 2 oz (60 g)
- 2 fresh red chilies (mild to medium) or 1 tbsp (15 g) dried chilies rehydrated, adjusted to taste
- 1 tbsp (15 g) fresh galangal, finely minced
- 1 tbsp (15 g) fresh turmeric root, finely minced (or 1 tsp / 5 g ground turmeric)
- 2 tbsp (8 g) cilantro roots and lower stems, finely chopped (or 2 tbsp cilantro leaves and stems)
- 4 kaffir lime leaves, finely thinly sliced, about 2 g
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (16 g) roasted, toasted rice powder (khao khua)
- 1/2 tsp (2.5 g) ground white pepper or black pepper
- 1 tsp (5 g) salt, adjust to taste
- Natural hog casings, rinsed and soaked according to package instructions (enough for about 6 sausages)
- 1 tbsp (15 ml) vegetable oil for brushing during grilling

Instructions

1. If using dried chilies, soak them in warm water 15 minutes and drain. In a mortar and pestle or food processor, pound or pulse the chilies, garlic, shallots, galangal, turmeric, lemongrass, cilantro roots, kaffir lime leaves, fish sauce, palm sugar, and pepper into a coarse paste. Scrape down as needed; the paste should be aromatic and chunky.
2. Place the ground pork in a bowl and add the herb-spice paste, roasted rice powder, and salt. Mix thoroughly by hand until evenly combined and sticky, about 2–3 minutes.
3. Refrigerate the mixture for 30–60 minutes to allow flavors to meld and to firm up for easier stuffing.
4. Rinse and prepare hog casings per package instructions. Fit a sausage stuffer or a piping bag with a wide tip onto the casing and fill with the pork mixture, taking care not to overfill. Twist into 6 links about 4–5 inches (10–13 cm) long, tying or twisting ends.
5. To set the sausages and remove air pockets, gently prick any large air bubbles with a needle. Optionally poach sausages in simmering water (not boiling) for 6–8 minutes until they firm up, then remove and pat dry.
6. Preheat a grill or grill pan to medium-high. Brush sausages lightly with vegetable oil and grill, turning, until charred in spots and cooked through, about 8–12 minutes total. Alternatively, pan-fry in a skillet over medium heat until well browned and cooked through.
7. Let rest 3–5 minutes, then slice on the diagonal and serve hot with sticky rice, fresh vegetables, and nam prik or sweet chili sauce as preferred.