No Sausage Casing Sai Ua (Thai Northern Sausage)

Indulge in this delectable Sai Ua, a Northern Thai sausage without running to the butcher shop for sausage casing. Bursting with aromatic herbs and spices, each bite of this sausage offers a symphony of savory delights.

Sai Ua
Sai Ua (Thai Northern Sausage)

Is it the same as Sai Krok?

Sai Ua hails from Northern Thailand, while Sai Krok originates from the North Eastern region. The Northern Sausage boasts more aromatics due to its herb-infused profile. Turmeric imparts a yellow hue to Sai Ua, while Sai Krok appears pink. The marinade for the Isan Sai Krok includes Asian staples like oyster sauce, garlic powder, salt, and a touch of sugar. Sai Krok exhibits a light pink color, while this Northern sausage leans towards orange or red. Stay tuned for my upcoming Sai Krok recipe!

How to Cook and Serve Thai Northern Sausage?

If you find hog casing, smoke or grill the sausage. Without it, make shorter sausages. Bake, air fry, or fry on medium-low heat. Sausage is done when charred outside, internal temperature is 145°F (62.8°C). I like mine to be well done at 160 degrees.

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Thai people serve sausages like Laab, Weeping Tiger, and Nam Prik Ong to balance meals. This Thai Northern sausage is often accompanied by sticky rice, fresh cucumbers, cabbage, and pickled ginger.

Thai Norther Sausage  Steps
Thai Norther Sausage Steps
Sai Ua

No Sausage Casing Sai Ua (Thai Northern Sausage)

Mary Thatcher
Indulge in this delectable Sai Ua, a Northern Thai sausage without running to the butcher shop for sausage casing. Bursting with aromatic herbs and spices, each bite of Sai Ua offers a symphony of savory delights.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Course Appetizer, Main Course
Cuisine thai
Servings 5 sausages
Calories 265 kcal

Equipment

  • 1 mixing bowl

Ingredients
  

  • 1 lb ground pork (Look for the one with the most amount of fat.)
  • cup red curry paste
  • 2 tsp turmeric powder
  • 1 TBSP fish sauce
  • 2 TBSP oyster sauce
  • 1 TBSP cilantro (chopped)
  • 1 green onion (chopped)
  • 6 Makrut lime leaves (keffir lime)

Instructions
 

Mix the seasoning sauce.
  • Combine red curry paste, turmeric, fish sauce, oyster sauce, chopped cilantro, green onion, and deveined Makrut lime leaves in a mixing bowl.
Marinade and Form the Sausage
  • Mix the seasoning sauce with ground pork thoroughly by hand. It's recommended to wear gloves during mixing. Take a small piece and microwave for 45 seconds then do the taste test. Adjust the seasoning to your liking.
  • Place cling wrap on the cutting board. Take half a cup of sausage mix and shape it into sausages. Roll the plastic wrap around each sausage. Twist both ends and transfer them to an airtight container. Allow the sausage to marinate and firm up in the fridge for at least 2 hours or overnight.
Cook the Sausage and Serve
  • Pour one to two tablespoons of vegetable oil into the skillet. Cook the sausage over medium to low heat for about 6-7 minutes on each side. Ensure the sausage is cooked through by checking if you can easily cut it with a fork and if the outside has some char marks, or by ensuring the internal temperature reaches between 145 – 160 degrees Fahrenheit.
  • Serve Sai Ua with sticky rice, fresh cucumbers, lettuce and other fresh vegetables. Enjoy!

Notes

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Nutrition

Serving: 1sausageCalories: 265kcalCarbohydrates: 3gProtein: 16gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 65mgSodium: 531mgPotassium: 302mgFiber: 1gSugar: 1gVitamin A: 2520IUVitamin C: 3mgCalcium: 42mgIron: 2mg
Keyword Sai Ua, Thai Northern Sausage, Thai Sausage
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