Sai Oua - thai pork sausage

Trang Nguyen



I feel in love with this dish at a Thai and Lao restaurant in San Diego called Mekong. I got inspired to make it because I didn't want to pay $10 for two tiny sausages.


3-4 pounds of ground pork with fat (you need some fat and I prefer to ask the asian butcher to ground the skin too).
1 tbsp finely chopped kaffir lime leaves. Add more if you like lime leaves. I took about 5-7 leaves and finely slice it.
1/2 bunch of finely chopped cilantro leaves
1 chopped spring onion
2 tbsp sugar
1 tbsp soy sauce
10 dried chillies
3 tbsp chopped fresh turmeric
3 tbsp chopped lemongrass
3 tbsp finely chopped garlic
2 teaspoon shrimp paste
3 tbsp chopped shallots (3 medium size shallots)
3 tbsp galangal (chopped up)
1 tbsp salt
1 tbsp fish sauce
photo (/content/images/2017/08/IMG_0779.JPG)

food processor

I mix all the ingredients into a food processor until it becomes a paste. The only thing I leave out is the chopped cilantro, and green onions. After all the season is mixed, I put the meat in a big bowl and add the ingredients. I use a pair of gloves to mix everything together. Add chopped cilantro and chopped green onions last. I leave it to marinate for about 3 hours.

photo Then I use my kitchenaid mixer and sausage attachment to fill my sausage into the casing.


Then after I finish filling all casings I boil then and then cook on the grill for the char marks.

Final product; can be served with Vietnamese fish dipping sauce and sticky rice.


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