Ingredients

  • Serves 6 people
  • 2kg minced pork shoulder 

    5 shallots, finely diced

    4 stalks lemongrass, white part only, finely chopped

    2 chilies, diced, (omit the chilis if you prefer a milder level of spice)

    10 kaffir lime leaves, spines removed, chiffonade 

    1 tbsp fish sauce

    generous pinch of salt 

    2-meter sausage casing 

     

  • For the dipping sauce:

    reserved tops of lemongrass, finely diced 

    1 shallot, diced

    2 limes, juiced

    2 tbsp fish sauce

    3 kaffir lime leaves, thinly sliced

    1 chili, finely sliced

    1 tbsp sugar

     

  • To serve:

    Lettuce

    Fresh herbs such as coriander/Vietnamese mint 

Diana Chan's Sai Oua
Recipe Courtesy of
Diana Chan

Diana Chan's Sai Oua

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Sai Oua is a Thai-style sausage stuffed with minced pork and a mix of herbs and spices, including lemongrass and kaffir lime leaves, which give it a distinctive taste. This savory snack is best served with a spicy lemongrass and lime dipping sauce, along with a refreshing salad.
  • Medium
  • 90 min
  • 30 min
  • 15 min
  • 5 steps
  • 15 Ingredients
  • Medium
  • 5 steps
  • 15 Ingredients
  • 90 min
  • 30 min
  • 15 min

Instructions

  1. Prepare the casing

    • Prepare the casing as per packaging instructions.


  2. Prepare the sausage filling

    • In a large bowl, combine all the ingredients. Use your hands to mix well. Make sure all of the ingredients are well distributed through the pork.


  3. Stuff the sausages

    • Stuff the sausage filling into the casing by hand. If you don’t have a gadget to stuff sausages, try using the spout of a plastic bottle. 
    • Work the sausage filling away from the area you want to twist into links. 
    • Once you have filled the casing, gently twist the sausage into links at desired length. You can loop the casing to form a knot to close.


  4. Grill the sausages

    • Grill over a medium heat or bake in the oven at 200C for approximately 30 minutes or until cooked through.
    • Occasionally brush the sausages with vegetable oil. Use a stalk of lemongrass for extra flavour


  5. Make the dipping sauce

    • While the sausages are cooking, make the dipping sauce by combining all of the ingredients in a bowl. 
    • Use a whisk to combine. 
    • Taste the sauce and ensure that it’s balanced. Adjust if need be.


Plate and Serve!

Once the sausages have cooked through, slice them diagonally into bite sized pieces.  Serve with the dipping sauce and a plate of fresh herbs and lettuce. 

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • 2kg minced pork shoulder 

      5 shallots, finely diced

      4 stalks lemongrass, white part only, finely chopped

      2 chilies, diced, (omit the chilis if you prefer a milder level of spice)

      10 kaffir lime leaves, spines removed, chiffonade 

      1 tbsp fish sauce

      generous pinch of salt 

      2-meter sausage casing 

       

    • For the dipping sauce:

      reserved tops of lemongrass, finely diced 

      1 shallot, diced

      2 limes, juiced

      2 tbsp fish sauce

      3 kaffir lime leaves, thinly sliced

      1 chili, finely sliced

      1 tbsp sugar

       

    • To serve:

      Lettuce

      Fresh herbs such as coriander/Vietnamese mint 

    Nutrition
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