Traditional Chiang Mai Sausage (Sai Ua) Recipe – A Northern Thai Delicacy

Bring the taste of Northern Thailand to your table with this Chiang Mai Sausage (Sai Ua) recipe! A perfect blend of spices, herbs, and juicy pork 🔥🌿

The Chiang Mai Sausage (Sai Ua) is a must-try dish from Northern Thailand. Infused with lemongrass, kaffir lime leaves, and galangal, this sausage is rich in flavor and carries a perfect balance of spice and fragrance. Traditionally grilled over charcoal, it develops a slightly crispy outer layer while remaining juicy inside. Served with sticky rice and a chili dipping sauce, it’s an essential dish for any Thai food lover!

Chiang Mai sausage - Ingredients (serves 2)

Chili Paste:

• 5 dried Cayenne peppers (stems and seeds removed, soaked in hot water for 5 minutes)

• 15 g lemongrass, chopped

• 10 g galangal, chopped

• 20 g garlic

• 20 g shallots

Sausage Filling:

• 400 g minced pork

• 5 g spring onion, chopped

• 5 g coriander, chopped

• 4 kaffir lime leaves, finely sliced

Seasoning:

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 teaspoon shrimp paste

Other:

• Fresh or dried pork casing (rinsed and soaked in warm water for 10–15 minutes, then rinsed again)

Instructions

1. Prepare the Chilli Paste

• Using a mortar and pestle, pound the Cayenne peppers and lemongrass together.

• Gradually add the galangal, garlic, and shallots, pounding until a coarse paste forms.

2. Prepare the Sausage Filling

• In a mixing bowl, combine the chilli paste with the minced pork, spring onion, coriander, and kaffir lime leaves.

• Add the salt, sugar, and shrimp paste, then mix well until evenly incorporated.

3. Stuff the Sausage

• Transfer the mixture into a sausage stuffer or a piping bag with a wide nozzle.

• Carefully fill the casing, shaping the sausage into 3 to 4 cm diameter links.

• If making smaller sausages, twist the casing at regular intervals to form individual portions.

4. Cooking Methods

• Grilling: Cook over low heat on a charcoal grill for 45 minutes, turning frequently.

• Oven: Bake at 180°C (350°F) for 15–20 minutes, until the internal temperature reaches 70°C (160°F).

Serving Suggestions

Enjoy your Chiang Mai Sausage with sticky rice and a chili dipping sauce, such as Nam Prik Noom—a roasted green chilli dip that pairs perfectly with its bold flavours. Fresh vegetables like cucumber and cabbage make great side additions.

Would you like to learn more about Northern Thai cuisine?

Read our article dedicated to the cuisine of Northern Thailand, shaped by Chinese and Burmese influences, the spice routes and the traditions of the Tai Yai people. A mountain cuisine where grilled curries, fresh herbs and aromatic broths play a central role.

Love Thai cuisine? This Chiang Mai Sausage (Sai Ua) recipe is just one of the many flavourful dishes featured in my "Meat, Fish & Chilli Sauce" Recipe Book! Discover more authentic Thai recipes, from grilled meats to bold chilli sauces. Download your copy today and start cooking! 🇹🇭✨

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