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.
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
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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.
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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.
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3
Preheat grill to medium-high heat and oil the grates well.
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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.
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5
Let rest for 2-3 minutes before serving.
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6
Serve with 2 cups sticky rice and a small bowl of fish sauce with chilies and lime for dipping.