“Sai Oua” Northern Thai Style Sausage

Name: “Sai Oua” Northern Thai Style Sausage
Ingredients: Mccormick lemongrass: 10g; Mccormick ka%ef%ac%83r lime: 5g; Mccormick turmeric ground: 3.5g; Tabasco pepper seed paste: 10g; Tabasco sriracha: 50g; Galanggal crushed to a paste: 20g; Garlic cloves peeled: 50g; Shallots peeled: 160g; Fresh cilantro root: 6g; Thai fish sauce: 40g; Thai fermented shrimp pastse: 20g; Pork belly boneless skinless: 540g; Pork shoulder boneless skinless: 300g; Back fat: 200g; Mccormick chives: 4g; Fresh cilantro leaves and stems: 24g; Curry paste: 220g; Fresh hog casing 28 30 soaked: 2 meters; Green papaya julienne 2mm: 280g; Carrots julienned 2mm: 20g; Garlic cloves peeled pound: 10g; Bird eye chili: 2g; Cherry tomatoes: 60g; Long beans: 20g; Dried shrimp: 10g; Roasted peanuts: 40g; Thai fish sauce: 70g; Palm sugar: 80g; Lime juice: 70g; Thai kitchen coconut milk: 300g

Northern Thai sausage made from minced pork mixed with herbs and spices.

Medium

Ingredients

Curry Paste
10g Mccormick lemongrass
5g Mccormick ka%ef%ac%83r lime
3.5g Mccormick turmeric ground
10g Tabasco pepper seed paste
50g Tabasco sriracha
20g Galanggal crushed to a paste
50g Garlic cloves peeled
160g Shallots peeled
6g Fresh cilantro root
40g Thai fish sauce
20g Thai fermented shrimp pastse
Sausage finishing
540g Pork belly boneless skinless
300g Pork shoulder boneless skinless
200g Back fat
4g Mccormick chives
24g Fresh cilantro leaves and stems
220g Curry paste
2 meters Fresh hog casing 28 30 soaked
GREEN PAPAYA SALAD
280g Green papaya julienne 2mm
20g Carrots julienned 2mm
10g Garlic cloves peeled pound
2g Bird eye chili
60g Cherry tomatoes
20g Long beans
10g Dried shrimp
40g Roasted peanuts
70g Thai fish sauce
80g Palm sugar
70g Lime juice
COCONUT SAUCE
300g Thai kitchen coconut milk
24g Palm sugar
20g Thai fish sauce
4g Corn starch
10g Water
GARNISH
Cucumber peeled
Fresh mint leaves
Fresh cilantro sprigs

Directions

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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