Spicy Sausage Balls from Chiang Mai (Sai Ua)
Sai Ua are one of the most eaten sausages in North Thailand. The reason why Thais and tourists love These sausage is that they are perfectly seasoned. Sai Ua have their origin in the mountains of North Thailand and the Shan-State in Myanmar.
Let´s heat the grill
For making some typical Sai Ua the Thais mix minced pork meat with an aromatic curry paste. In Chiang Mai the sausages are grilled and smoked on ambers of coconut husk. The Thais love to eat the Sai Ua with sticky rice, red chilis, ginger sticks and green salad. In our simple recipe we Show you how to make your one Sai Ua without sausage casing. We just form some small balls and grill them on an open fire.
10 dried red chilis
3 stalks lemongrass
100 g galgant
1 EL turmeric
6 cloves garlic
1 tsp shrimp paste
3 tbs fish sauce
1 tbs salt
1 tbs palm sugar
3 tbs ground black pepper
1 kg minced pork (with fat)
4 kaffir lime leaves
1 bunch coriander / cilantro, chopped
1 Frühlingszwiebel, chopped
80 g sausage casing (alternative)
1 decorating bag, with big hole (alternative)
In the beginning you soak the dried chilis in some warm water for 10 minutes. Than prestle chili and remove seeds. Chop into thin pieces. Transfer all ingredients for the paste into a kitchen machine or blender and mix until you have a smooth paste. Remove stalk of the kaffir lime leaves and chop in small pieces.
Use some disposable gloves to mix paste with the rest of the ingredients. Mix well in a big bowl. Use your Hands to form small balls. Leave in a plate and cover with cling film. Transfer to the fridge and wait at least 2 hours. If you have enough time you should leave them in the fridge overnight.
Heat a grill or a pan and grill sausage balls until done. Serve with sticky rice, red Thai Chili, ginger and fresh green salad.
Use sausage casing:
Traditionally the Sai Ua are made like normal sausages. That means you have to use sausage casing to make them. Transfer the meat and Curry paste mixture into a decorating bag and slowly press the filling into the sausage casing. There shouldn´t be some air bubbles in the sausage casing. If you have the right lenght of the sausage you twist the skin until you start to fill the next sausage. Move on like this until all sausages are filled.
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