Simple Way to Prepare Any-night-of-the-week Sai Aua / The Spicy Northern Thai Saussage

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7 Sep, 2021

Sai Aua / The Spicy Northern Thai Saussage.

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, sai aua / the spicy northern thai saussage. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sai Aua / The Spicy Northern Thai Saussage is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it's quick, it tastes delicious. They're fine and they look wonderful. Sai Aua / The Spicy Northern Thai Saussage is something that I have loved my entire life.

To begin with this recipe, we must first 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.

The ingredients needed to make Sai Aua / The Spicy Northern Thai Saussage:

{Get of minced pork.
{Take of sausage casing.
{Make ready of chili paste.
{Make ready of dried chilli.
{Take of lemongrass sliced.
{Prepare of kaffir lime leaves.
{Make ready of sliced galangal ,approximately 1 teaspoon.
{Get of tumeric.
{Get of coriander roots.
{Get of shrimp paste.
{Make ready of garlic.
{Make ready of coriander.
{Get of spring onion.
{Take of shallots.
{Take of 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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