Sai Ua - Thai Spicy Herb Sausage

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 4 kaffir lime leaves, finely chopped 4 kaffir lime leaves, finely chopped
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, lemongrass, garlic, shallots, red chilies, galangal, kaffir lime leaves, red curry paste, turmeric powder, salt, and sugar. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat the vegetable oil in a pan over medium heat. Take a small portion of the sausage mixture and cook it in the pan to taste for seasoning. Adjust the seasoning if needed.
3. 3.
   Shape the sausage mixture into cylindrical shapes, approximately 10cm (4 inches) long and 2.5cm (1 inch) in diameter.
4. 4.
   Preheat a grill or a pan over medium-high heat. Cook the sausages for about 5-6 minutes on each side until they are cooked through and slightly charred.
5. 5.
   Remove the sausages from the heat and let them rest for a few minutes before serving.
6. 6.
   Serve the Sai Ua sausages with sticky rice, fresh vegetables, and a tangy dipping sauce.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more pleasant texture.
• Galangal — If you can't find fresh galangal, you can substitute it with ginger, although the flavor will be slightly different.
• Kaffir lime leaves — Remove the tough central vein before finely chopping the leaves to avoid any unpleasant texture.

Tips & Tricks

• For an extra kick of heat, add more red chilies to the sausage mixture.
• If you prefer a milder flavor, reduce the amount of red curry paste.
• Grilling the sausages over charcoal imparts a smoky flavor, but pan-frying works just as well.
• Leftover sausages can be refrigerated and enjoyed the next day. They can also be frozen for up to 3 months.
• Experiment with different dipping sauces like sweet chili sauce or tamarind sauce to find your favorite pairing.

Serving advice

Serve the Sai Ua sausages with a side of sticky rice, fresh cucumber slices, and lettuce leaves. Drizzle the sausages with the tangy dipping sauce and garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the Sai Ua sausages on a platter, placing them diagonally for an appealing visual effect. Garnish with a sprinkle of chopped red chilies and a few kaffir lime leaves for a pop of color.