Recipes Sai Aua / The Spicy Northern Thai Saussage

 

Recipes Sai Aua / The Spicy Northern Thai Saussage

Recipes Sai Aua / The Spicy Northern Thai Saussage

  1. seven-hundred grams minced chicken
  2. 250 grams sausage casing
  3. chili paste
  4. 15 dried chilli
  5. a couple of lemongrass sliced
  6. 6 kaffir lime scale leaves
  7. 1 sliced galangal, approximately 1 tea spoons
  8. 1 clove tumeric
  9. 5 coriander roots
  10. 1 teaspoon shrimp paste
  11. 10 clove garlic herb
  12. 1 bunch coriander
  13. 1 bunch spring onion
  14. 7 shallots
  15. .5 tsp salt

Recipes Sai Aua / The Spicy Northern Thai Saussage

  1. Start from chop and slice chili paste ingredients, set aside

  2. Use pestel and mortar to single pound tumeric, coriander roots, galangal, chili, lemongrass, shrimp paste

  3. This get a little time to get easy paste

  4. In the mixing bowl, mix minced pork with chili paste, finely cut coriander, kaffir lime leaves, spring onion, salt, mix well

  5. Stuff pork mixture in to cleaned casing, make one knot in the start of casing by pin with a small bit of toothpick, use spoon to help filling, you may make it long size, but for me create about 10-15 cms long because its easy on the grill now create knot at the end again..

  6. Use toothpick poke some holes on saussage before grills

  7. Grill on a lot on low heat, carefully check although grilling, keep poke it when a person see it almost burst out

  8. Its completed when you see no more fats is dripping down, skin look clean.. slice and serve hot with refreshing vegetables or sticky rice in Thai way: )