Sai Oua (Northern Thai Sausage)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Prepare the curry paste by combining lemongrass, galangal, kaffir lime leaves, shallots, garlic, rehydrated dried red chilies, and fresh turmeric in a food processor or mortar and pestle.

   Omtrent 10 min

   Kokkens tips: If using a mortar and pestle, pound the harder ingredients first until a fine paste forms.

2. 2

   Add the shrimp paste, fish sauce, sugar, and salt to the curry paste and continue to process or pound until well combined.

   Omtrent 5 min

3. 3

   In a large bowl, combine the ground pork shoulder and finely chopped pork fat.

   Omtrent 2 min

4. 4

   Add the prepared curry paste to the pork mixture and mix thoroughly by hand until all ingredients are evenly distributed.

   Omtrent 5 min

   Kokkens tips: Wearing gloves can make mixing easier and prevent chili irritation.

5. 5

   Stuff the pork mixture into the cleaned pork casing, being careful not to overfill, and tie off into individual sausages about 10-15 cm long.

   Omtrent 15 min

   Kokkens tips: Use a sausage stuffer attachment if you have one, or a funnel and your hands to carefully push the mixture into the casing.

6. 6

   Preheat a grill to medium heat or a pan with vegetable oil over medium heat.

   Omtrent 5 min

7. 7

   Grill or pan-fry the sausages for about 20-25 minutes, turning occasionally, until they are cooked through and browned on all sides.

   Omtrent 25 min

   Kokkens tips: Ensure the internal temperature reaches 71°C (160°F) for safety.

8. 8

   Remove the sai oua from the heat, let them rest for a few minutes, then slice into rounds and serve warm.

   Omtrent 3 min

   Kokkens tips: Sai oua is traditionally served with sticky rice, fresh vegetables, and sometimes a chili dip.