Northern Thai sausage recipe

Seriously fragrant and super spicy, this sausage recipe is a close approximation of “Sai oua”, a northern Thai sausage. If you like Thai food and flavours - you’ll love this. You can just as easily make this with hog casings, but I’d just run out and decided to use lamb casings instead - a little more delicate but just as juicy.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place the diced pork in the freezer about an hour ahead of time

Step 2

Soak about the lamb casings in warm water

Step 3

Cool the metal parts of your grinder and stuffer before use, if possible

Step 4

Remove the diced pork from the freezer when it’s got a frozen crust to it

Step 5

Grind the pork into a bowl. Keep the bowl chilled whilst you prepare the spices

Step 6

Add the garlic, lemongrass, chillies, shallots and kaffir lime leaves to a food processor and blitz to a chunky paste.

Step 7

Sweat this mixture in a pan on medium-low heat to soften, about 5 mins. Allow to cool.

Step 8

Add the above mixture to the rest of the ingredients and mix

Step 9

Add all of the ingredients to the minced pork and mix thoroughly, then chill in the fridge for 30 mins.

Step 10

Re-grind the mixture into a chilled bowl

Step 11

Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if overstuffed

↑Support creators by visiting their site 😊