Sai Oua, Thai Northern Sausage

Sai Oua, also known as Northern Thai sausage, is a delicious and fragrant sausage popular in northern Thailand. Packed with a mix of spices and fresh herbs, this beloved sausage brings the authentic taste of Thailand to your plate. 

Want more tasty appetizers? Try Thai Tom Yum meatballs, crispy pork belly, Moo Ping, pork satay, and Moo Yang grilled pork neck.

Jump to:

• What is Sai O Ua Sausage?
• Ingredients for Sai Oua Sausage
• Optional ingredients 
• Pork Cuts for Making Sai Oua
• How to Make Sai Oua
• How to Serve
• Kitchen Tips for the Best Sai Oua
• Helpful Kitchen Tools for This Recipe
• Variations & Substitutes
• Storage
• Frequently Asked Questions 
• Sai Oua, Thai Northern Sausage
• Pairing

What is Sai O Ua Sausage?

Sai Oua or Sai Ua Sausage is a delicious and iconic dish from northern Thailand, specifically Chiang Mai.

It's a spicy pork sausage that's bursting with fresh herbs and bold flavors like lemongrass, kaffir lime leaves, galangal, turmeric and red curry paste.

It's perfect on its own or paired with sticky rice for a satisfying meal.

There's no need for dipping sauce—this sausage is flavorful enough on its own!

Ingredients for Sai Oua Sausage

To make Sai Oua Sausage, you will need the following ingredients:

• Pork casings: These natural casings are the shell that holds the filling together. You can find them on Amazon or at your local butcher shop.
• Ground Pork: This is the main protein in the sausage, providing rich flavor and moisture.
• Fresh Lemongrass: Adds a bright, citrusy flavor to the sausage.
• Kaffir Lime Leaves: Contribute a zesty, fragrant note to the dish.
• Galangal: Adds a distinct citrus and peppery taste. Note that ginger cannot be used as a substitute.
• Fresh Turmeric: Check your Asian supermarkets for this and other fresh ingredients like galangal, kaffir lime leaves, and lemongrass.
• Garlic Cloves: Provide depth and a strong aroma to the dish.
• Shallot: This is the bulk herb for the sausage, and for an authentic flavor, red onion is not recommended as a substitute.
• Salt: Helps with the flavors and fermentation of the sausage.
• Sugar: Balances the salty, spicy, and pungent taste of Sai Oua. Thai people use MSG in most sausage recipes. You can also add a small amount of MSG if preferred.
• Thai Chilis: Add a spicy kick to the dish, adjusting the amount to your preferred heat level.
• Coriander Stems/Roots: Infuses an earthy and citrusy flavor into the sausage. (Not shown in the picture above)
• Fish Sauce: A key seasoning that adds a savory umami taste.
• Shrimp Paste adds a rich, salty, and umami flavor. This ingredient is available in the Asian market.

Optional ingredients 

Sai Oua is known for its bold, spicy, and herbaceous flavors, making it a standout dish in Thai cuisine. While each chef and family recipe may vary slightly, the foundation of these delicious flavors remains the same.

Add yellow curry powder, white or black pepper, green onion, cilantro roots, ginger, oyster sauce, and lime juice to customize your dish. 

Don't be afraid to experiment with different combinations to find your perfect Sai Oua recipe!

Pork Cuts for Making Sai Oua

For the most delicious Sai Oua, opt for pork cuts with a touch of fat for added flavor. You can also mix lean and fatty cuts for a unique taste. Consider finely chopping pork belly, pork shoulder, butt, or tenderloin for your dish.

How to Make Sai Oua

1. To make sure the pork casings won't easily break, soak, rinse, and run water through them before stuffing. 

2. Make the aromatic curry paste by soaking dried chilis, then either pound in a mortar and pestle or use a spice grinder.

Blend garlic, chilis, shallot, galangal, lemongrass, cilantro stems, fresh turmeric, salt, sugar, fish sauce, and shrimp paste until smooth.

3. add the ground pork, freshly made curry paste, and fish sauce in a large bowl. Combine until well blended. 

4. Use a sausage stuffer to fill the casings and make long sausages. For smaller portions, make 6-8-inch sausage links. 

5. Grill immediately or let the sausages ferment for 1-2 days in the refrigerator for extra flavor. 

Grill on medium heat, poking holes with a toothpick to prevent bursting. Enjoy your Sai Oua!

How to Serve

Serve Sai Oua with sticky rice and fresh veggies. Add some pork rinds, sliced cabbage, cucumbers, lettuce, cilantro, ginger, and chili peppers. Jasmine rice on the side is also a great side to serve with sliced sausage. 

Kitchen Tips for the Best Sai Oua

• If you can't find pork casing, make sausage patties. It's easy and fast, and it still tastes just as amazing! 
• Adjust the spice level to your preference by adjusting the amount of chilis.
• You can use store-bought or homemade Thai red curry paste as a cheat and easy option!

Helpful Kitchen Tools for This Recipe

• Food processor for blending the curry paste ingredients into a fine paste.
• Meat grinder for grinding pork or combining other ingredients.
• Sausage stuffer for filling the sausage casings evenly. 
• A hand-held sausage stuffer. 

Variations & Substitutes

• Switch it up by using ground chicken or beef instead of pork. 
• Want a healthier option? Bake your sausage on a foil-lined baking sheet at 400 degrees for 25-30 minutes until golden brown. 
• For a quicker cooking time, try using an air fryer at 375 degrees for 20-25 minutes. Just remember to poke holes in the sausage to avoid bursting. 

Storage

• Store uncooked sausages in the refrigerator for up to 2 days or freeze for up to 3 months.
• Cooked sausages can be refrigerated for up to 3 days or frozen for up to 2 months.

Frequently Asked Questions 

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Pairing

These are my favorite dishes to serve with [this recipe]: