Seriously fragrant and super spicy, this sausage recipe is a close approximation of “Sai oua”, a northern Thai sausage. If you like Thai food and flavours - you’ll love this. You can just as easily make this with hog casings, but I’d just run out and decided to use lamb casings instead - a little more delicate but just as juicy.
Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!
- 1 kg pork shoulder, diced
- 45 g garlic, minced
- 20 g turmeric
- 50 g Thai shallots
- 40 g lemongrass
- 4 g dried chillies, soaked
- 40 g coriander, stalks included
- 8 kaffir lime leaves
- 80 g fish sauce
- 5 g medium curry powder
- 60 g breadcrumbs
- 4 meters lamb casings
- Place the diced pork in the freezer about an hour ahead of time
- Soak about the lamb casings in warm water
- Cool the metal parts of your grinder and stuffer before use, if possible
- Remove the diced pork from the freezer when it’s got a frozen crust to it
- Grind the pork into a bowl. Keep the bowl chilled whilst you prepare the spices
- Add the garlic, lemongrass, chillies, shallots and kaffir lime leaves to a food processor and blitz to a chunky paste.
- Sweat this mixture in a pan on medium-low heat to soften, about 5 mins. Allow to cool.
- Add the above mixture to the rest of the ingredients and mix
- Add all of the ingredients to the minced pork and mix thoroughly, then chill in the fridge for 30 mins.
- Re-grind the mixture into a chilled bowl
- Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if overstuffed