Northern Thai Sausage Recipe (Sai Oua)

• 500g minced pork
• 1 tbsp finely chopped kaffir lime leaves
  
• 1 tbsp finely chopped coriander
• 1 tbsp chopped spring onion
• 1/2 tbsp sugar
• 1/2 tbsp soy sauce
  
• 10 dried chillies
• 1/2 tbsp chopped fresh turmeric
• 1 tbsp chopped lemongrass
  
• 1/2 tbsp finely chopped garlic
• 1/2 teaspoon shrimp paste
  
• 1 tbsp chopped shallots
• 1/2 tbsp salt
• 1 egg

Special Cooking Equipment Used

• mortar and pestle
  

Cooking instructions

Step 1: First we need to make the paste – add 1/2 tbsp of chopped turmeric, 1/2 tbsp of finely chopped garlic, 1 tbsp of chopped shallots, 1 tbsp of chopped lemongrass, 1/2 teaspoon of shrimp paste, 10 dried chillies and 1/2 tbsp of salt to a mortar and pestle, and crush for a few minutes until you are left with a thick paste.

Step 2: Now add the paste to a mixing bowl along with 500g minced pork, 1 egg, 1/2 tbsp of sugar and 1/2 tbsp of soy sauce. Mix everything together thoroughly by hand, then add 1 tbsp of finely chopped lime leaves, 1 tbsp of chopped spring onion and 1 tbsp of finely chopped coriander, and mix in with the pork. Once everything is mixed together, leave the pork for 30 minutes.

Step 3: Now lay out some cling film on a flat surface, and spoon on about half of the pork. Roll the pork up in the cling film into a sausage shape, then repeat with the rest of the mixture. If you want to use sausage casings, ignore this step and instead put the pork in the sausage casings.

Step 4: Remove the sausages from the cling film, and cut them into two pieces, then place them on skewers, and grill on a medium heat for about 20 minutes, turning regularly so that they are cooked evenly all over. Then slice up the sausage and serve and enjoy!