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!

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  • 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

How to eat it?


October 11, 2023
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