Northern Thailand

Sai ua

Name: Sai ua
Total time: 1 h
Yield: 6 servings
Cuisine: Thai
Ingredients: 6 soaked dried red chilli; 3 stalks sliced lemongrass; a thumb galangal; 6 leaves shredded kaffir lime leaves (makrut lime leaves); 5 shallots; 6 cloves garlic; 1 tsp turmeric (ground turmeric); 2 tsp shrimp paste; Minced pork (pork mince, ground pork), coarsely minced; Pork belly, minced; Coriander leaves (cilantro), chopped; 1 tbsp fish sauce; 3/4 tsp salt; Natural sausage casings, about 2 m, soaked; Cooking oil (vegetable oil), for the grill

Coiled northern Thai sausage packed with lemongrass and chilli. A herb garden in a casing.

60 minTime

18 gProtein each

hotSpice

Northern sausage2 chapters · 1 min read

Make it your way

Grandma's wayPork sausage with lemongrass, galangal, lime leaf and chilli.

The original

397kcalsame

18 gproteinsame

1 gfibresame

60minutessame

Sai ua.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli6, soaked

Lemongrass3 stalks, sliced

Galangala thumb

Kaffir lime leaves (makrut lime leaves)6 leaves, shredded

Shallots5

Garlic6 cloves

Turmeric (ground turmeric)1 tsp

Shrimp paste2 tsp

Minced pork (pork mince, ground pork)coarsely minced

Pork bellyminced

Coriander leaves (cilantro)chopped

Fish sauce1 tbsp

Salt¾ tsp

Natural sausage casingsabout 2 m, soaked

Cooking oil (vegetable oil)for the grill

Method

5 steps

1Pound the chillies, lemongrass, galangal, lime leaves, shallots, garlic, turmeric and shrimp paste to a paste.
2Knead the paste into the pork and belly with the coriander, fish sauce and salt for 2 minutes.
3Fill the casings loosely, or shape into fat patties. Coil and prick all over.
4Rest in the fridge for 1 hour.
5Grill over medium low coals for 15 to 20 minutes, turning, until browned and cooked through with no pink.

Serve it like this

Slice on the diagonal and serve with sticky rice, fresh ginger, peanuts, raw cabbage and bird's eye chillies.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Northern Thailand

Sai ua

Coiled northern Thai sausage packed with lemongrass and chilli. A herb garden in a casing.

60 minTime

18 gProtein each

hotSpice

Northern sausage2 chapters · 1 min read

Make it your way

Grandma's wayPork sausage with lemongrass, galangal, lime leaf and chilli.

The original

397kcalsame

18 gproteinsame

1 gfibresame

60minutessame

Sai ua.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli6, soaked

Lemongrass3 stalks, sliced

Galangala thumb

Kaffir lime leaves (makrut lime leaves)6 leaves, shredded

Shallots5

Garlic6 cloves

Turmeric (ground turmeric)1 tsp

Shrimp paste2 tsp

Minced pork (pork mince, ground pork)coarsely minced

Pork bellyminced

Coriander leaves (cilantro)chopped

Fish sauce1 tbsp

Salt¾ tsp

Natural sausage casingsabout 2 m, soaked

Cooking oil (vegetable oil)for the grill

Method

5 steps

1Pound the chillies, lemongrass, galangal, lime leaves, shallots, garlic, turmeric and shrimp paste to a paste.
2Knead the paste into the pork and belly with the coriander, fish sauce and salt for 2 minutes.
3Fill the casings loosely, or shape into fat patties. Coil and prick all over.
4Rest in the fridge for 1 hour.
5Grill over medium low coals for 15 to 20 minutes, turning, until browned and cooked through with no pink.

Serve it like this

Slice on the diagonal and serve with sticky rice, fresh ginger, peanuts, raw cabbage and bird's eye chillies.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sai ua

Make it your way

Ingredients

Method

Sai ua

Make it your way

Ingredients

Method

Make it a meal