Sai ua
Sai ua is Chiang Mai's coiled pork sausage fragrant with red curry paste, lemongrass, makrut lime leaf and herbs. Grilling releases the spice paste into the meat's juices.
From Chef Ilhama’s recipe collection
Photo: Andy Li — Own work · CC0 · Sources
How do you make Sai ua?
Sai ua uses 8 ingredients and 5 clear steps. Allow 1 hour 30 minutes; the recipe yields 8 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Sai ua is Chiang Mai's coiled pork sausage fragrant with red curry paste, lemongrass, makrut lime leaf and herbs. Grilling releases the spice paste into the meat's juices.
5 steps
Soak and rinse casings according to the supplier's instructions.
Mix pork thoroughly with curry paste, lemongrass, lime leaf, coriander, spring onion and seasoning.
Fry a small test piece, adjust salt and sweetness, then stuff the casing loosely.
Form a coil and prick visible air pockets with a clean needle.
Grill over medium-low heat, turning often, until browned and the centre reaches a safe temperature.
Slice and serve with sticky rice, fresh cabbage, cucumber and chilli dip.
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