Sai Ua Recipe

I was totally stoked when I tried out this grilled pork sausage recipe, mixing ground pork with fish sauce, kaffir lime leaves, lemongrass, garlic, and a bunch of other spices to create a flavor explosion that, even though I kinda goofed up a little along the way, totally blew my mind.

I luv making Sai Ua. I mix ground pork with fish sauce, salt, sugar, kaffir lime leaves, lemongrass, red chili, garlic, shallots, galangal, toasted coriander seeds, turmeric and black pepper.

I think this blend gives protein, vitamins and antioxidants while keepin its authentic Thai flavor.

Ingredients

• Ground pork provides protein and healthy fats, making the dish rich and super satisfying.
• Fish sauce adds a salty umami flavor that really deepens the overall taste.
• Kaffir lime leaves deliver a fresh citrus zing that instantly awakens the flavors.
• Lemongrass offers a bright, lemony aroma that makes evry bite more lively.
• Red chili gives a bold spicy kick with a hint of smoky heat to boot.
• Garlic infuses a strong earthy flavor and helps boost the dish’s overall aroma.
• Turmeric brings subtle earthiness and vibrant color making it look extra appetizing.

Ingredient Quantities

• 500g ground pork (preferably shoulder with about 20% fat)
• 2 tbsp fish sauce
• 1 tsp salt
• 1 tsp sugar
• 4 kaffir lime leaves, thinly sliced
• 2 stalks lemongrass (only the soft parts), finely chopped
• 1 small red chili, deseeded and finely chopped (or more if you like it spicier)
• 5 garlic cloves, minced
• 3 shallots, minced
• 1 inch piece of galangal, peeled and minced
• 1 tbsp toasted ground coriander seeds
• 1/2 tsp ground turmeric powder
• 1/2 tsp black pepper

How to Make this

1. In a large bowl, combine 500g ground pork, 2 tbsp fish sauce, 1 tsp salt, and 1 tsp sugar; mix them up really well.

2. Add 4 thinly sliced kaffir lime leaves, 2 finely chopped soft stalks of lemongrass, and 1 small deseeded red chili that you diced finely.

3. Stir in 5 minced garlic cloves, 3 minced shallots, and 1 inch piece of minced, peeled galangal.

4. Mix in 1 tbsp toasted ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp black pepper so all spices are evenly distributed.

5. Use your hands or a wooden spoon to mix everything together until the pork and herbs are well combined.

6. Cover the bowl with plastic wrap and let the mixture rest in the fridge for at least 30 minutes to let the flavors really meld.

7. After it has marinated, shape the pork mixture into sausage logs or small patties, depending on how you like to serve them.

8. Preheat your grill or a grill pan over medium-high heat so it gets nice and hot.

9. Grill the sausage for about 10-12 minutes, turning them occasionally so they get a good char without burning.

10. Once they are cooked through, let them rest for a few minutes before slicing and serving warm with rice or fresh veggies.

Equipment Needed

1. A large mixing bowl
2. Measuring spoons
3. A sharp knife
4. A cutting board
5. Plastic wrap
6. A wooden spoon or your hands for mixing
7. A grill or grill pan
8. Tongs or a spatula for turning the sausages during grilling

FAQ

• Q: What exactly is Sai Ua?
  A: Sai Ua is a Thai sausage with tons of flavor, made from ground pork and fragrant herbs. Its unique blend of spices makes it a real crowd pleaser.
• Q: Can I substitute galangal if I can’t find it?
  A: Yeah, you can use ginger instead though it won’t give you that same authentic kick. Its a good workaround if galangal is hard to get.
• Q: How spicy is this recipe?
  A: The heat level in this recipe is pretty moderate thanks to one small red chili, but feel free to add more if you like it extra spicy.
• Q: Do I need any special tools to shape the sausage?
  A: Not really, you can simply form it into patties or stuff it into casings if you have them lying around. The patties work just fine too.
• Q: How long can leftover Sai Ua be stored?
  A: You can keep leftovers in the fridge for up to 2 days or freeze them for longer storage. Just make sure to heat them well before eating.

Sai Ua Recipe Substitutions and Variations

• Instead of fish sauce, you could use a mix of soy sauce and a bit of anchovy paste for that rich umami flavor
• If you don’t have kaffir lime leaves, try using a good amount of fresh lime zest. It ain’t exactly the same but comes close
• For lemongrass, you can substitute with lemon zest or even a little bit of lemon thyme if you have it handy
• When galangal is missing, regular ginger can be a decent stand-in, even though its flavor is a bit different

Pro Tips

Here are a few pro tips to up your pork sausage game:
• If you have time, chill that meat mixture for an extra hour or even overnight. It helps the flavors meld way better than just 30 minutes.
• Use your hands to mix the ingredients really well – it might get messy, but it makes sure every bit of pork gets all that herby goodness.
• When grilling, keep an eye on it and don’t be afraid to lower the heat a little if you feel things are cooking too fast. You want a nice charred exterior without burning.
• If you don’t have a grill, a grill pan on the stovetop works great too. Just make sure it’s well-oiled so the patties don’t stick and fall apart.

Here’s a revamped version of the recipe:

First, grab a big bowl and toss in 500g of ground pork with 2 tbsp of fish sauce, 1 tsp salt, and 1 tsp sugar – mix it all up real good. Next, throw in 4 kaffir lime leaves that you sliced really thin, 2 chopped stalks of lemongrass (only use the soft parts), and 1 small red chili that you chopped up after removing the seeds. Then stir in 5 garlic cloves that you minced, 3 minced shallots, and a minced 1 inch piece of peeled galangal. Now add 1 tbsp of toasted, ground coriander seeds, 1/2 tsp turmeric powder, and 1/2 tsp black pepper. Mix everything together evenly using your hands or a wooden spoon until you see all the herbs and spices marrying with the pork.

Cover the bowl with some plastic wrap and let it chill in the fridge for at least 30 minutes so the flavors really get to know each other. Once it’s done marinating, form the mixture into sausage logs or small patties, however you wanna serve it. Preheat your grill or a grill pan on medium-high heat until it’s really hot. Grill the sausage for about 10-12 minutes, turning them every now and then so they get a nice char without burning.

After they’re cooked through, let them rest for a few minutes to let the juices settle, then serve them warm with rice or a fresh veggie side. Enjoy!