Linguiça de Ervas do Norte da Tailândia (Sai Ua)
ไส้อั่ว Sai UaDiga: sai OO-ah
Sai Ua é uma linguiça grelhada aromática e repleta de ervas do Norte da Tailândia, especialmente popular em Chiang Mai e nas províncias ao redor. Feita com paleta de porco, uma pasta de curry vermelho marcante e uma abundância de ervas frescas como capim-limão, folhas de limão kaffir e coentro, ela entrega um suculento e aromático explosão de sabor a cada mordida. Tradicionalmente recheada em tripas naturais e grelhada lentamente sobre carvão, Sai Ua é um item básico em mercados, festivais e reuniões familiares, frequentemente apreciada como petisco ou parte de uma refeição maior do Norte da Tailândia.
Linguiça de Ervas do Norte da Tailândia (Sai Ua)
ไส้อั่ว, Sai Ua
Pronunciado sai OO-ah
- Rende
- 6
- Prep
- 45 min
- Cozimento
- 25 min
- Total
- 1 h 10 min
- Nível
- Médio
Também sem nozes e sem ovos.
Alergênicos: contém peixe. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
Combine the ground pork shoulder, chopped pork fatback, red curry paste, fish sauce, palm sugar, and salt in a large mixing bowl. Mix thoroughly with your hands until the mixture becomes sticky, about 5 minutes.
Add the finely sliced lemongrass, shredded kaffir lime leaves, chopped cilantro, and Thai basil. Knead everything together vigorously until the herbs are evenly distributed and the mixture feels cohesive.
Rinse the soaked hog casings under cold running water. Fit one end over a sausage stuffer or use a piping bag with a wide nozzle. Fill the casings with the pork mixture, twisting every 4–5 inches (10–12 cm) to form links. Do not overstuff to prevent bursting.
Prick each sausage link several times with a clean needle or toothpick to release air pockets.
Prepare a charcoal grill for medium heat or preheat a gas grill to about 350°F (175°C). Place the sausages on the grill and cook, turning frequently, until they are deeply golden brown, the casings are slightly blistered, and the internal temperature reaches 160°F (71°C), about 20–25 minutes.
Remove from the grill and let rest for 5 minutes before slicing on the diagonal into coin-shaped pieces.
Serve immediately while hot.
Variantes regionais
In some Northern Thai households, a small amount of cooked sticky rice is added to the filling for extra chew. Modern versions sometimes include turmeric for brighter color or galangal for extra pungency.
Notas do cozinheiro
- For the most authentic texture, hand-chop or coarsely grind the pork rather than using a fine supermarket grind.
- If natural casings are unavailable, you can form the mixture into patties and grill them as sai ua burgers.
- Wear gloves when mixing if your curry paste is very spicy, and always prick the casings to avoid explosions on the grill.
Sirva com
Sticky rice, fresh vegetables (cabbage, cucumber, Thai eggplant), and Northern Thai dips such as nam prik num or jaew.
Antecipe e armazenamento
Uncooked sausages can be refrigerated up to 2 days or frozen up to 1 month. Grill directly from frozen, adding a few extra minutes.
