Thai Mixed Thai Style Sausage is great enough for welcome your friends, party time, or for serve with social drink...eat it as a snacks or appetizer. All this sausage we server with Num Prik Noom ...see what we have for this recipe...
First Sai Ua is a Northern Thai-style sausage grilled over a smoky coconut husk fire. The word ua in the Northern dialect means to stuff: Sai Ua therefore denotes a sausage that is strong together into a long coil. It is made of ground pork mixed thoroughly with Thai red chili paste.
Second sausage is called “Sai grok I-san” or Thai pork sausage I-san style (from North-Eastern Thai) and the last one is called “Sai grok woon sen” or Vermicelli Sausage. Give me a little bit time will show you the recipe of Vermicelli Sausage next...Today Iet’s I show you just Sai Ua recipe.
Ingredients:
- ¾ cup ground pork
- 1 cup pork belly fat, cut into small dice
- 5 kaffir lime leaves, finely chopped
- ½ cup finely-chopped fresh lemongrass
- 2 tbsp finely-chopped fresh galangal
- 2 tbsp red curry paste
- 1 tsp turmeric powder
- 2 tsp sugar
- 3 tbsp thin soy sauce
- Sausage casing (Hog Casings)
- In a mortar and pestle
, pound together lemongrass, kaffir lime leaves, and galangal until fine.
- In a large mixing bowl, add pork and the rest of the ingredients, mix well.
- Mix by hand a glove. Do not knead, make sure the pork fat stays in shape.
- Tie one end of the pork casing with string then use a funnel to force the mixture into the casing.
- Prevent air bubbles from forming, and do not over-stuff it. Tie the other end.
- Now your sausage is ready to cook.
- For best results, use a bamboo skewer to poke holes in the casing.
- Poke it before and during the cooking process, this will make sure that the sausage doesn't break while cooking.
- Before eat grill or fried on low heat, keeping watch. Flip and poke until golden brown, dry and aromatic (about 25 to 30 minutes (depending on the size of the sausage).
- Serve with Num Prik Noom. and fresh vegetables.
