Northern Thai Herb Sausage (Sai Ua)
ไส้อั่ว Sai UaSay it: sai OO-ah
Sai Ua is a fragrant, herb-packed grilled sausage from Northern Thailand, especially popular in Chiang Mai and surrounding provinces. Made with pork shoulder, a bold red curry paste, and an abundance of fresh herbs like lemongrass, kaffir lime leaves, and cilantro, it delivers a juicy, aromatic burst of flavor with every bite. Traditionally stuffed into natural casings and slowly grilled over charcoal, Sai Ua is a staple at markets, festivals, and family gatherings, often enjoyed as a snack or part of a larger Northern Thai meal.
Northern Thai Herb Sausage (Sai Ua)
ไส้อั่ว, Sai Ua
Pronounced sai OO-ah
- Serves
- 6
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Sticky rice, fresh vegetables (cabbage, cucumber, Thai eggplant), and Northern Thai dips such as nam prik num or jaew.
Make ahead and storage
Uncooked sausages can be refrigerated up to 2 days or frozen up to 1 month. Grill directly from frozen, adding a few extra minutes.
