Recipe of Homemade Sai Aua / The Spicy Northern Thai Saussage
Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Super Quick Homemade Sai Aua / The Spicy Northern Thai Saussage. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sai Aua / The Spicy Northern Thai Saussage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sai Aua / The Spicy Northern Thai Saussage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sai Aua / The Spicy Northern Thai Saussage is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sai Aua / The Spicy Northern Thai Saussage estimated approx 1 hour.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Sai Aua / The Spicy Northern Thai Saussage using 15 ingredients and 8 steps. Here is how you cook it.
Now come to the authentic and my favorite one ,to make my own is the best :)
Ingredients and spices that need to be Get to make Sai Aua / The Spicy Northern Thai Saussage:
- 700 grams minced pork
- 250 grams sausage casing
- chili paste
- 15 dried chilli
- 2 lemongrass sliced
- 6 kaffir lime leaves
- 1 sliced galangal ,approximately 1 teaspoon
- 1 clove tumeric
- 5 coriander roots
- 1 tsp shrimp paste
- 10 clove garlic
- 1 bunch coriander
- 1 bunch spring onion
- 8 shallots
- 1 1/2 tsp salt
Steps to make Sai Aua / The Spicy Northern Thai Saussage
- Start from chop and slice chili paste ingredients,set aside
- Use pestel and mortar to pound tumeric,coriander roots,galangal,chili,lemongrass,shrimp paste
- This take a little time to get smooth paste
- In the mixing bowl,mix minced pork with chili paste,finely chop coriander,kaffir lime leaves,spring onion,salt ,mix well
- Stuff pork mixture into cleaned casing ,make one knot at the start of casing by pin with a small piece of toothpick ,use spoon to help filling,you can make it long size ,but for me make about 10-15 cms long because its easy on the grill now make knot at the end again..
- Use toothpick poke some holes on saussage before grills
- Grill on charcoal on low heat,carefully check while grilling,keep poke it when you see it almost burst out
- Its done when you see no more fat is dripping down,skin look crisp..slice and serve hot with fresh vegetables or sticky rice in Thai way :)
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