Sai Ua - Northern Thai Sausage - WOW these are good :P

Name: Sai Ua - Northern Thai Sausage - WOW these are good :P
Total time: 1800 s
Yield: 1 Large Sausage 0.5 KG
Cuisine: American
Ingredients: 6-8 g dried chilies (see note); 3 slices galangal, chopped; 1 stalk lemongrass, bottom half only, thinly sliced; 1/3 cup chopped shallots; 4 cloves garlic; Zest from half a kaffir lime (totally optional!); 1 tsp fermented shrimp paste (gapi); 1 Tbsp fish sauce; 5 kaffir lime leaves thinly julienned and minced (I put into Sauce but if you like thicker pieces you can put direct into the meat); 500 Gr Pork Shoulder - Course mince - I make my own; 1/2-1 tsp turmeric powder - Up to your taste; 6 Corriander Stems - Very Finely Sliced; 1 Spring Onion - Very Finely Sliced

farang31 @farang31

Lancashire, England

Anyone that has been to Chiang Mai in the north of Thailand will probably had these amazing coils of Sausage. Perfect with sticky rice (and a cold Beer lol) or with some Green Nam Prik. These are super easy to make at home and taste even more perfect home made for a fraction of the cost - ENJOY :P

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Ingredients

30 mins then cooking

1 Large Sausage 0.5 KG

Paste - Seasoning
6-8 gdried chilies (see note)
3 slicesgalangal, chopped
1 stalklemongrass, bottom half only, thinly sliced
1/3 cupchopped shallots
4 clovesgarlic
Zest from half a kaffir lime (totally optional!)
1 tspfermented shrimp paste (gapi)
1 Tbspfish sauce
5kaffir lime leaves thinly julienned and minced (I put into Sauce but if you like thicker pieces you can put direct into the meat)
For the Meat
500 GrPork Shoulder - Course mince - I make my own
1/2-1 tspturmeric powder - Up to your taste
6Corriander Stems - Very Finely Sliced
1Spring Onion - Very Finely Sliced

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Steps

30 mins then cooking

1

Mince your pork Should - you want it quite fatty around 20-25%. I do on a course Grind.
2

Chop all your ingrediants for the seasoning as fine as possible - then using a stand blender make into a paste. The Smell is Amazing already. Mix paste into the mince and mix to combine. Then I put into a freezer bag and chill for 24 hours or Freeze for a week. This really helps all flavours to combine but you can use it immediately.

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Cooksnaps

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farang31 @farang31

on November 25, 2025 07:44

Lancashire, England

Well I started with Cookpad during Covid....... Guess alot of us did, Amazing Site great to share with passitionate people. I have no formal training but have eaten in some of the best fine dinning restraunts in the world and also learnt from My mum and Grandma with "a pinch of" and "about a handfull" - if we share we love. ENJOY :P

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Sai Ua - Northern Thai Sausage - WOW these are good :P

Sai Ua - Northern Thai Sausage - WOW these are good :P

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