Sai Ua
Grilled northern Thai herb sausage, spicy and fragrant. ยท Thailand
Grilled northern Thai herb sausage, spicy and fragrant.
About Sai Ua
Minced pork is packed with lemongrass, kaffir lime, galangal and red curry paste, coiled into a sausage and grilled over coals. It is the fragrant signature sausage of Chiang Mai.
๐๏ธ History & Culture
Sai ua is a grilled pork sausage from northern Thailand, most closely associated with the city of Chiang Mai. Its origins are debated, but it likely evolved from a blend of local culinary traditions and influences from neighboring Shan and Burmese cuisines, which are evident in its heavy use of aromatic herbs like lemongrass, galangal, and kaffir lime. Regional variations exist across northern Thailand and Laos, with some recipes incorporating dried chilies, shallots, or even fermented pork, though the classic version remains a coiled, herb-packed sausage that is typically grilled over charcoal.
Culturally, sai ua is a beloved street food and a fixture at markets, festivals, and family gatherings in the north. It is often served with sticky rice, fresh vegetables, and a savory dipping sauce, reflecting the communal, shared-eating style of northern Thai meals. While once a home-made specialty, it has become a iconic symbol of Chiang Mai's food identity, and its popularity has spread across Thailand as a regional delicacy, though it remains most authentic and cherished in its northern homeland.
๐ณ How to make Sai Ua
AI-assisted, not kitchen-testedSai Ua (Northern Thai Herb Pork Sausage)
The signature grilled sausage of Chiang Mai: minced pork bound with red curry paste, lemongrass, kaffir lime and galangal, hand-coiled into links and smoked over charcoal.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Serves
- 4 (makes 6-8 sausage coils)
- Difficulty
- Medium
Recipe ingredients
- 500 g (1.1 lb) pork shoulder, about 30% fat, diced and chilled
- 150 g (5ยผ oz) pork back fat, diced and chilled, or sub 100 g streaky bacon in non-Thai kitchens
- 60 g (ยผ cup packed) red curry paste, see step 1; Thai brand recommended (Mae Ploy or Aroy-D)
- 2 tbsp fish sauce, Thai Three Crabs or Tiparos brand
- 1 tsp shrimp paste (kapi), toasted in a dry pan 1 minute until fragrant; non-Thai sub: ยฝ tsp belacan or skip
- 60 g (ยฝ cup) fresh lemongrass, tough outer leaves removed, finely minced (use only the tender bottom third)
- 20 g (about 6 Tbsp) fresh galangal, peeled and finely minced; ginger is not a true substitute (use galangal)
- 8 g (8-10 leaves) kaffir lime leaves, stalks removed, leaves minced very fine; no good substitute, but a pinch of lime zest helps
- 30 g (ยฝ cup loosely packed) fresh coriander leaves and stems, finely chopped
- 15 g (ยผ cup) fresh Thai basil (horapha), finely chopped; sub: sweet basil or Vietnamese coriander
- 15 g (ยผ cup) scallions, thinly sliced, green and white parts
- 1 tbsp thin soy sauce, Thai healthy light soy
- 1 tsp ground white pepper
- 1 tsp sugar, palm sugar preferred, granulated works
- 2-3 m (6-10 ft) natural hog casings (sausage tubing), 24-28 mm; soaked in cool water 30 min; or shape as patties without casings
Steps
- 1 Make the paste base: in a mortar or small food processor, pound together lemongrass, galangal, kaffir lime leaves and curry paste until it becomes a coarse, wet paste. Toast the shrimp paste in a dry pan over medium heat for 1 minute until aromatic, then add to the paste.
- 2 Chill the pork shoulder and back fat for 15-20 minutes in the freezer until firm but not frozen solid. Grind through the coarse die (6-8 mm). Keep cold.
- 3 In a large bowl, combine the cold ground pork, back fat and the herb paste. Add fish sauce, soy sauce, sugar and white pepper. Mix by hand in one direction for 2-3 minutes until the mixture is sticky and starts to pull together (the protein has developed).
- 4 Fold in the chopped coriander, basil and scallions last so the herbs stay bright. Taste a small pinch fried in a pan and adjust salt/fish sauce. Cover and rest 30 minutes in the refrigerator so the aromatics hydrate the meat.
- 5 Rinse hog casings under cool running water to remove salt; soak in cold water 20-30 minutes. Slide a length of casing onto a sausage-stuffer nozzle or a clean funnel, tying a knot at the end.
- 6 Load the meat mixture into the stuffer. Push the meat down slowly, guiding the casing off the nozzle as it fills so you get an even coil without air pockets. If a few air bubbles appear, pierce the casing with a clean pin.
- 7 Portion into 10-12 cm (4-5 in) lengths, twisting the casing every few coils to form individual links, or coil one long rope onto a tray.
- 8 Set up a charcoal grill for two-zone cooking: pile coals on one side for direct heat, leaving the other side cooler. Aim for a grill temperature of 160-180 ยฐC (320-360 ยฐF) at the cooking zone.
- 9 Pat sausages dry with paper towels. Grill over the hot (direct) side 2 minutes per side to set the casing and build char, then move to the cooler (indirect) side, close the lid and cook 10-12 minutes more, turning every 2-3 minutes.
- 10 Cook until the internal temperature reaches 71 ยฐC / 160 ยฐF on an instant-read probe (USDA safe for ground pork) and the casing is blistered and crisp. Rest 5 minutes before serving.
- 11 Serve with sticky rice, fresh cucumber wedges, long-leaf lettuce cups, and a small bowl of jaew (Northern Thai dipping sauce) made from toasted chili, garlic, fish sauce and lime. Traditionally eaten at room temperature or warm.
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Sai Ua โ frequently asked questions
What is Sai Ua?
Minced pork is packed with lemongrass, kaffir lime, galangal and red curry paste, coiled into a sausage and grilled over coals. It is the fragrant signature sausage of Chiang Mai.
What is Sai Ua made of?
Sai Ua is made with pork, lemongrass, kaffir lime, curry paste and galangal.
Where does Sai Ua come from?
Sai Ua comes from Thailand, and is especially associated with Chiang Mai. Sai ua is a grilled pork sausage from northern Thailand, most closely associated with the city of Chiang Mai.
Where can I eat Sai Ua?
A northern Thai market, grilled and sold by the coil.
How do you make Sai Ua?
Making Sai Ua at home takes about 45 minutes of prep and 15 minutes of cooking. The recipe on this page serves 4 (makes 6-8 sausage coils) and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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