Grilled Thai Herb Pork Sausage — Sai Ua
A Chiang Mai herb-and-curry-paste pork sausage stuffed into casings, coiled and grilled over flame until the skin blisters golden, plated with sticky rice, raw cabbage, ginger, and a fiery green chilli nam prik noom dip.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Divide ground pork into 2 equal portions. For each portion, mix 240g pork with 30g red curry paste, 2 lemongrass stalks, 5 kaffir lime leaves, 1 tsp turmeric, fish sauce (1 tbsp total divided between batches), and 5g palm sugar, kneading 90 seconds until fully incorporated. Rinse sausage casing, thread onto funnel, fill with seasoned pork, twist into 30cm coil, prick with needle to release air pockets. Repeat for second portion.
Rest
Transfer both stuffed sausages to a tray and rest 10 minutes off heat for flavours to develop and casing to dry until tacky.
Grill
Heat ridged grill pan over medium heat 2 minutes. Working in batches if needed, lay coiled sausage flat, grill 8 minutes per side until casings blister deep golden and pork is cooked through completely.
Crisp
Drizzle 1 tsp oil over the pan during the last 2 minutes over medium heat, crisping edges until the surface shatters when pressed and turns deep mahogany. Repeat for second sausage if cooked separately.
Rest and plate
Rest sausages 3 minutes under loose foil for juices to redistribute. Slice into 2cm rounds. Divide sticky rice between 2 plates, fan sausage alongside each portion, arrange cabbage and ginger wedges in piles with coriander and spring onion scattered across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.