The Chiang Mai Sausage (Sai Ua) is a must-try dish from Northern Thailand. Infused with lemongrass, kaffir lime leaves, and galangal, this sausage is rich in flavor and carries a perfect balance of spice and fragrance. Traditionally grilled over charcoal, it develops a slightly crispy outer layer while remaining juicy inside. Served with sticky rice and a chili dipping sauce, it’s an essential dish for any Thai food lover!
Chiang Mai sausage - Ingredients (serves 2)
Chili Paste:
5 dried Cayenne peppers (stems and seeds removed, soaked in hot water for 5 minutes)
15 g lemongrass, chopped
10 g galangal, chopped
20 g garlic
20 g shallots
Sausage Filling:
400 g minced pork
5 g spring onion, chopped
5 g coriander, chopped
4 kaffir lime leaves, finely sliced
Seasoning:
1 teaspoon salt
1 teaspoon sugar
1 teaspoon shrimp paste
Other:
Fresh or dried pork casing (rinsed and soaked in warm water for 10–15 minutes, then rinsed again)
Instructions
1. Prepare the Chilli Paste
Using a mortar and pestle, pound the Cayenne peppers and lemongrass together.
Gradually add the galangal, garlic, and shallots, pounding until a coarse paste forms.
2. Prepare the Sausage Filling
In a mixing bowl, combine the chilli paste with the minced pork, spring onion, coriander, and kaffir lime leaves.
Add the salt, sugar, and shrimp paste, then mix well until evenly incorporated.
3. Stuff the Sausage
Transfer the mixture into a sausage stuffer or a piping bag with a wide nozzle.
Carefully fill the casing, shaping the sausage into 3 to 4 cm diameter links.
If making smaller sausages, twist the casing at regular intervals to form individual portions.
4. Cooking Methods
Grilling: Cook over low heat on a charcoal grill for 45 minutes, turning frequently.
Oven: Bake at 180°C (350°F) for 15–20 minutes, until the internal temperature reaches 70°C (160°F).
Serving Suggestions
Enjoy your Chiang Mai Sausage with sticky rice and a chili dipping sauce, such as Nam Prik Noom—a roasted green chilli dip that pairs perfectly with its bold flavors. Fresh vegetables like cucumber and cabbage make great side additions.
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