What's the difference between sai ua and sai krok?

Sai ua is a spicy pork sausage from Northern Thailand, while Sai Krok is a fermented sausage from the northeastern region. Sai Krok is similar to Lao sausages due to its close regional proximity and related cultures.

How are Chiang Mai sausages different from sai ua sausages?

Chiang Mai sausages, or Sai Oua sausages, are packed with aromatic herbs and spices. On the other hand, Sai Krok sausages use rice or glass noodles, herbs, and spices for added flavor.

Sai Oua, Thai Northern Sausage

Name: Sai Oua, Thai Northern Sausage
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Thai
Ingredients: 2 Pork casings: Find them on Amazon or at your local butcher shop.; 2-10 Thai dried chilis, as preferred; 1/3 cup fresh lemongrass, finely chopped; 6 large kaffir lime leaves, finely chopped; 1 1/2 tablespoons galangal, finely chopped; 1 tablespoon fresh turmeric, finely chopped. Or 2 teaspoons turmeric powder.; 2 tablespoons garlic cloves, minced; 1/3 cup shallot, minced; 1 tablespoon salt; 1 teaspoon sugar, white sugar; 1/4 cup coriander stems/roots, finely chopped; 1 1/2 tablespoons fish sauce; 1 tablespoon shrimp paste; 1.5-pound ground pork. Choose pork with a higher fatty cut for maximum flavors.

Description

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.

Ingredients

Scale

2 Pork casings: Find them on Amazon or at your local butcher shop.
2-10 Thai dried chilis, as preferred
1/3 cup fresh lemongrass, finely chopped
6 large kaffir lime leaves, finely chopped
1 1/2 tablespoons galangal, finely chopped
1 tablespoon fresh turmeric, finely chopped. Or 2 teaspoons turmeric powder.
2 tablespoons garlic cloves, minced
1/3 cup shallot, minced
1 tablespoon salt
1 teaspoon sugar, white sugar
1/4 cup coriander stems/roots, finely chopped
1 1/2 tablespoons fish sauce
1 tablespoon shrimp paste
1.5-pound ground pork. Choose pork with a higher fatty cut for maximum flavors.

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Instructions

To make sure the pork casings won't easily break, soak, rinse, and run water through them before stuffing.
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.
Add the ground pork, freshly made curry paste, and fish sauce in a large bowl. Combine until well blended.
Use a sausage stuffer to fill the casings and make long sausages. For smaller portions, make 6-8-inch sausage links.
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!

Notes

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 homemade or store-bought Thai red curry paste as a cheat and easy option!

Prep Time: 45 minutes
Cook Time: 10
Category: Appetizer
Method: grilling
Cuisine: Thai