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“Sai Oua” Northern Thai Style Sausage

  • Medium

Ingredients

  • Curry Paste

  • Sausage finishing

  • GREEN PAPAYA SALAD

  • COCONUT SAUCE

  • GARNISH

Directions

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Green Papaya Salad

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Steps

1
Done

SAI OUA

For the Curry Paste:
Grind the lemongrass and kaffir leaf to a fine powder
Remove any visible stems/twigs
Add the rest of the ingredients. Grind to a paste

To make the sausage:
Slice the pork into 3-4cm dice
Pass through meat grinder on the coarse die
Mix the minced pork with the curry paste
Mix the farce with chives and cilantro
Make sure to mix until well emulsified
Beat the farce against the bowl to remove any air

Fit the hog casing to the sausage machine
Feed the farce, taking care not to introduce any air
Even out the thickness and pressure.
Coil and allow to dry in the chiller for 24h up to 48h

To Cook the Sai Oua:
Grill gently over charcoal, until nice coloration
and cooked through. Alternatively slowly roast in oven

2
Done

GREEN PAPAYA SALAD

Pound together the garlic, chili, shrimp, palm sugar
Add peanuts and pound to a rough paste
Add lime juice to make a dressing
Add the tomatoes, beans, and pound roughly
Add the papaya and carrots
Pound while tossing the salad

3
Done

COCONUT SAUCE

Simmer coconut milk with palm sugar and fish sauce
Thicken with slurry of cornstarch and water.
Pass through a chinois, then allow to cool

4
Done

PLATING

Slice the Sai Oua into 1cm even slices
Plate with papaya salad on the side
Garnish with fresh herbs, and cucumber
Serve with the coconut sauce

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