Sai Ua – Northern Thai Herbal Sausage

Name: Sai Ua – Nordthailändische Kräuterwurst
Total time: 3 h
Ingredients: 1000 g Schweinehackfleisch (gemischt); 30 g Zitronengras (fein gehackt); 15 g Galgant (frisch, gerieben); 8 g Kaffirlimettenblätter (fein geschnitten); 20 g Rote Chilischoten (fein gehackt); 20 g Knoblauch (fein gehackt); 25 ml Fischsauce; 12 g Salz

Spice MixPorkHot SmokingMedium3-4 hrs70-74 °C100-120 °CCoconut wood + Lychee

Sai Ua is the aromatic grilling sausage from northern Thailand (Chiang Mai), distinguished by its intense seasoning with lemongrass, galangal, kaffir lime leaves, and red chillies. The ground pork is mixed with a fresh herb paste and stuffed into pork casings. Smoking over coconut wood gives it a golden color and additional smokiness that highlights the herbal spices.

Ingredients(for 1 kg)

Ground pork (mixed)1000 g

Lemongrass (finely chopped)30 g

Galangal (fresh, grated)15 g

Kaffir lime leaves (finely sliced)8 g

Red chilli peppers (finely chopped)20 g

Garlic (finely chopped)20 g

Fish sauce25 ml

Salt12 g

Instructions

Preparing the herb paste

20 minutes

Pound lemongrass, galangal, kaffir lime leaves, chilli peppers, and garlic in a stone mortar or a powerful blender into a fine, fragrant paste. The paste should be as fine as possible so it distributes evenly throughout the meat.

Mixing and marinating the meat

2 hours (chilling time)

Thoroughly mix the herb paste with the ground pork, fish sauce, and salt. The mixture should be well-bound and aromatic. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.

Stuffing

20 minutes

Fill the marinated meat mixture into soaked pork casings (Ø 28-32 mm) and tie off every 12-15 cm. Do not overstuff. Pierce several times with a needle. Pre-dry uncovered in the refrigerator for 1 hour.

Smoking and cooking

2-3 hours

Preheat the smoker to 100-120 °C and add coconut wood and lychee chips. Hang or lay the sausages and turn every 30 minutes. After 2-3 hours the core temperature should reach 70-74 °C and the sausage should have a golden-yellow to brown color with caramelized spots.

Resting

10 minutes

Remove the finished sausages from the smoker and let them rest on a wire rack for 10 minutes. This stabilizes the juices and improves the texture. The sausage can be served immediately or stored in the refrigerator for up to 5 days after cooling.

Pro Tip

Fresh ingredients are crucial for this sausage — dried lemongrass or galangal powder cannot replace the fresh aroma. Turn the sausages several times during smoking so they take on an even color from all sides.

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