Sai Oua
Lao Herbal Pork Sausage
A flavorful and aromatic Lao sausage packed with a vibrant blend of herbs and spices, typically made with pork and infused with lemongrass, galangal, and kaffir lime leaves. This grilled sausage is a popular street food and appetizer, best enjoyed with sticky rice and fresh vegetables.
🧂 Ingredients
- 1 kg Ground pork(preferably with 20-30% fat)
- 3 stalks Lemongrass(thinly sliced, tough outer layers removed)
- 2 tbsp Galangal(finely chopped or grated)
- 6 cloves Garlic(minced)
- 3 medium Shallots(minced)
- 6 leaves Kaffir lime leaves(finely chopped)
- 2 tbsp Coriander root(finely chopped (or use stems))
- 0.5 cup Dill(fresh, chopped)
- 0.5 cup Thai basil(fresh, chopped)
- 2 tsp Bird's eye chilies(minced (optional, adjust to taste))
- 3 tbsp Fish sauce
- 1 tbsp Sugar
- 1 tsp Salt
- Pork casings(rinsed and prepared (optional, for traditional casing))
👨🍳 Instructions
- 1
Prepare the aromatics: Finely slice the lemongrass, chop the galangal, mince the garlic and shallots, finely chop the kaffir lime leaves, coriander root, dill, and Thai basil. Mince the chilies if using.
- 2
In a large bowl, combine the ground pork with all the prepared aromatics (lemongrass, galangal, garlic, shallots, kaffir lime leaves, coriander root, dill, basil, and chilies).
- 3
Add the fish sauce, sugar, and salt to the pork mixture. Mix thoroughly with your hands until all ingredients are well combined and the mixture becomes slightly sticky. Ensure the seasonings are evenly distributed.
- 4
If using pork casings, stuff the mixture into the casings. Alternatively, you can form the mixture into sausage shapes without casings. If forming shapes, ensure they are compact.
- 5
For grilled sausage: Preheat your grill to medium-high heat. Grill the sausages for about 15-20 minutes, turning occasionally, until they are browned and cooked through. The internal temperature should reach 160°F (71°C).
- 6
For pan-fried sausage: Heat a tablespoon of oil in a skillet over medium heat. Cook the sausages, turning occasionally, until browned and cooked through, about 15-20 minutes.
- 7
Serve the Sai Oua hot, traditionally with sticky rice and fresh vegetables like cucumber and lettuce, or with a spicy dipping sauce.
💡 Pro Tips
- ✓Using pork with a higher fat content will result in a juicier sausage.
- ✓If you don't have fresh coriander root, use the stems and leaves.
- ✓Adjust the amount of chilies to control the spice level. For a milder sausage, remove the seeds from the chilies.
- ✓If not using casings, you can form the mixture into small patties or logs.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped water chestnuts for a bit of crunch.
- Substitute some of the pork with ground chicken or turkey.
- For a different flavor profile, add a teaspoon of turmeric powder for color and a subtle earthy note.