Thai Sai Ua Recipe – A Flavorful Northern Thai Sausage
Thai cuisine is well known for its bold flavors, fragrant herbs, and perfect balance of spice, sweetness, and umami. Thai Sai Ua, a traditional Northern Thai sausage, is a prime example of this culinary magic. Packed with aromatic ingredients like lemongrass, kaffir lime leaves, and Thai chili paste, this sausage is a deliciously unique dish that brings authentic Thai flavors right into your kitchen.
If you’ve ever enjoyed Sai Ua at a street market in Chiang Mai or a Thai restaurant, you know just how irresistible it is—juicy, smoky, and packed with deep, herbal notes. The best part? You don’t have to travel to Thailand to enjoy it. In this guide, I’ll show you exactly how to make Thai Sai Ua at home using simple ingredients and traditional techniques.
What is Thai Sai Ua?
Sai Ua is a Northern Thai sausage made from ground pork, seasoned with a blend of fresh herbs, spices, and chili paste. Unlike Western sausages, which tend to have a milder seasoning, Sai Ua is known for its intense aromatics and spicy kick. The name “Sai Ua” translates to “stuffed intestine,” referring to the traditional casing used for this sausage.
Sai Ua is commonly grilled or pan-fried, resulting in a crispy, golden-brown outer layer with a juicy, flavorful interior. It’s often served alongside sticky rice, fresh vegetables, and dipping sauces.
This sausage is a staple in Northern Thai cuisine, particularly in Chiang Mai and other cities in the Lanna region. Whether you’re a fan of Thai food or simply looking for a new homemade sausage recipe, this Thai Sai Ua recipe is a must-try!
Why You’ll Love This Recipe
- Authentic Thai flavors – Uses traditional Thai herbs and spices for a true taste of Northern Thailand.
- Customizable spice levels – Adjust the chili to make it milder or spicier to suit your preference.
- Perfect for grilling or pan-frying – Achieve a crispy, smoky, and juicy sausage with minimal effort.
- Make-ahead friendly – Store in the fridge or freeze for future meals.
- No artificial preservatives – Unlike store-bought sausages, this homemade version is free of additives.
Ingredients for Thai Sai Ua
The magic of Sai Ua comes from its carefully selected herbs, spices, and seasoning.
Main Ingredients
- 1050g lean pork – The base of the sausage. Use quality pork for the best flavor.
- 450g pork back fat – Adds moisture and richness to the sausage.
- 4.5 tsp fish sauce – Provides umami and saltiness.
- 1.5 tsp shrimp paste – Adds a deep, savory element.
How to Make Thai Sai Ua (Step-by-Step Guide)
Making homemade Sai Ua is easier than you think. Follow these steps for the perfect Thai Sai Ua sausage:
Step 1: Prepare the Meat
- Trim the pork of any silver skin, sinew, or arteries and cut it into small cubes or strips.
- Place the pork in the freezer for about an hour or until it reaches 32°F – 34°F. Chilling the meat makes grinding easier and helps maintain texture.
Step 2: Make the Spice Paste
- Using a mortar and pestle or a blender, grind the galangal, lemongrass, dried chilies, kaffir lime leaves, garlic, turmeric, dark brown sugar, fish sauce, shrimp paste, and Thai chili paste into a smooth paste.
- If using a blender, add a small amount of water to help blend.
Step 3: Grind and Season the Pork
- Grind the chilled pork and pork fat using a 6mm plate on a meat grinder.
- Add the spice paste to the minced pork and mix thoroughly until the mixture becomes tacky. The texture should be sticky enough that it clings to your hand when flipped upside down.
Step 4: Stuff the Sausages
- Rinse and soak the sausage casings in warm water for about 30 minutes.
- Attach the sausage stuffer and carefully fill the casings with the meat mixture, making sure not to overstuff.
- Twist the sausages into links and use a needle or skewer to prick out any air pockets.
Step 5: Cooking and Serving
- Grill or pan-fry the sausages over medium heat until golden brown and cooked through (about 5 minutes per side).
- Let them rest for a few minutes before slicing. Serve warm with sticky rice, fresh herbs, or dipping sauces.
For precise step-by-step instructions, see the recipe card below.
How to Cook Thai Sai Ua
There are a few different ways to cook Thai Sai Ua, depending on your preference:
- Grilling – The best method for an authentic smoky flavor. Grill over medium heat, turning occasionally, until fully cooked.
- Pan-frying – Heat a pan over medium-low heat, add a little oil, and cook the sausages until browned and crispy.
- Oven-baking – Bake at 350°F (175°C) for about 20–25 minutes, flipping halfway through.
Thai Sai Ua
Equipment
- Meat Grinder: Needed to grind the pork to the right texture.
- Mortar and Pestle or Blender: For making the aromatic spice paste.
- Sausage Stuffer: To fill the casings evenly.
- Mixing Bowls For combining the meat with seasonings.
- Kitchen Thermometer: Ensures the meat is properly chilled before grinding.
- Sharp Knife For slicing ingredients and preparing the pork.
Ingredients
- 1050 g lean pork
- 450 g pork back fat
- 4.5 tsps fish sauce
- 1.5 tsps shrimp paste
- 37.5 g galangal sliced
- 60 g lemongrass stalk chopped
- 22.5 g dried chilies
- 15 kafir lime leaves
- 90 g garlic minced
- 34.5 g turmeric sliced
- 19.5 g dark brown sugar
- 3 tsps Thai Chili Paste optional
- zest from 1.5 kafir limes optional
Instructions
- Clean the meat of any silver skin, sinew, and arteries; cut into small strips or cubes. Place in the freezer for an hour or until the temperature reaches 32°F – 34°F.
- Combine all of the seasonings together and create some paste using a mortar and pestle or a blender. Also, clean and rehydrate casings.
- Grind the very chilled meat in a 6mm plate.
- Add the spiced paste to the minced meat, mix until very tacky. (If you grab a small handful, it will stick to your hand as you open your palm upside down.
- Stuff the minced meat into the casings, link, and prick out any air pockets.
- Cool and enjoy!
Notes
Customizations & Tips:
- Spiciness: Adjust dried chili amounts to control the heat.
- Smoky Flavor: Try grilling instead of pan-frying for an authentic Thai taste.
- Zest Boost: Kaffir lime zest adds extra brightness to the sausage (optional).
Storage & Preservation:
- Refrigeration: Store uncooked sausages in the fridge for up to 3 days.
- Freezing: Freeze raw or cooked sausages in airtight packaging for up to 2 months.
- Reheating: Grill or pan-fry over medium heat until warmed through.
Nutrition
Tips for the Best Thai Sai Ua
- For extra flavor, marinate the ground pork with the spice paste overnight before stuffing.
- Use fresh, high-quality pork for the juiciest and most flavorful sausage.
- Don’t skip the kaffir lime leaves and lemongrass—these are essential for authentic Northern Thai flavor.
- Want it spicier? Increase the number of dried chilies or add more Thai chili paste.
FAQs
Q: How spicy is Thai Sai Ua?
A: The spice level depends on the amount of dried chilies and Thai chili paste used. You can adjust the heat by adding more or reducing these ingredients based on your preference.
Q: What can I serve with Thai Sai Ua?
A: Thai Sai Ua is typically served with sticky rice, fresh vegetables, and dipping sauces like nam prik noom (green chili dip) or sweet chili sauce.
Q: How long does Thai Sai Ua last in the fridge?
A: Uncooked sausages can be stored in the refrigerator for up to 3 days. Cooked sausages should be eaten within 3–4 days.
Q: What’s the best way to reheat Thai Sai Ua?
A: Reheat by grilling, pan-frying, or baking at 350°F (175°C) until warmed through. Avoid microwaving, as it can make the sausage rubbery.
Chef B Final Thoughts
Now that you know how to make Thai Sai Ua, you can enjoy this fragrant, flavorful Northern Thai sausage anytime at home. Whether grilled, pan-fried, or baked, this dish is a perfect balance of heat, citrus, and umami. Try this Thai Sai Ua recipe today and bring a taste of Northern Thailand to your table!
Tried this recipe? Don’t forget to share your success stories and tag us in your Thai Sai Ua pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
