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Sai Oua

Northern Thai grilled sausage with aromatic spices. Fragrant pork sausage infused with lemongrass, garlic, and chilies. Served with sticky rice and dipping sauce.

35 minMediumServes 4420 cal/serving

ThaiDinnerGrillStandard

Ingredients

  • 2 lb ground pork
  • 1/4 cup pork fat or bacon fat
  • 4 stalks fresh lemongrass, minced
  • 8 garlic cloves, minced
  • 2 shallots shallot, minced
  • 2 chilies red Thai chilies, minced
  • 2 tbsp fresh galangal, minced
  • 8 kaffir lime leaves, finely chopped
  • 2 tbsp fish sauce
  • 1/2 tsp salt
  • 2 cups sticky rice

Instructions

  1. 1

    In a bowl, combine 2 lb ground pork, 1/4 cup pork fat or bacon fat, 4 stalks minced fresh lemongrass, 8 minced garlic cloves, 2 shallots minced shallot, 2 chilies minced red Thai chilies, 2 tbsp minced fresh galangal, 8 finely chopped kaffir lime leaves, 2 tbsp fish sauce, and 1/2 tsp salt. Mix until well combined, being careful not to overwork the mixture.

  2. 2

    Divide the mixture into 4 equal portions. Using wet hands, form each portion into a sausage shape, about 4-5 inches long and 1.5 inches thick.

  3. 3

    Preheat grill to medium-high heat and oil the grates well.

  4. 4

    Grill the sausages for 12-15 minutes, turning occasionally, until cooked through and lightly charred on the outside. An internal thermometer should read 160°F.

  5. 5

    Let rest for 2-3 minutes before serving.

  6. 6

    Serve with 2 cups sticky rice and a small bowl of fish sauce with chilies and lime for dipping.

Questions

How long does Sai Oua keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Sai Oua?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

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