Recipe of Any-night-of-the-week Sai Aua / The Spicy Northern Thai Saussage

Sai Aua / The Spicy Northern Thai Saussage.

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, sai aua / the spicy northern thai saussage. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first prepare a few components. You can have sai aua / the spicy northern thai saussage using 15 ingredients and 8 steps. Here is how you can achieve that.

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

1. {Prepare 700 grams of minced pork.
2. {Get 250 grams of sausage casing.
3. {Get of chili paste.
4. {Prepare 15 of dried chilli.
5. {Take 2 of lemongrass sliced.
6. {Make ready 6 of kaffir lime leaves.
7. {Make ready 1 of sliced galangal ,approximately 1 teaspoon.
8. {Get 1 clove of tumeric.
9. {Take 5 of coriander roots.
10. {Take 1 tsp of shrimp paste.
11. {Take 10 clove of garlic.
12. {Take 1 bunch of coriander.
13. {Take 1 bunch of spring onion.
14. {Get 8 of shallots.
15. {Make ready 1 1/2 tsp of salt.

Steps to make Sai Aua / The Spicy Northern Thai Saussage:

1. Start from chop and slice chili paste ingredients,set aside.
2. Use pestel and mortar to pound tumeric,coriander roots,galangal,chili,lemongrass,shrimp paste.
3. This take a little time to get smooth paste.
4. In the mixing bowl,mix minced pork with chili paste,finely chop coriander,kaffir lime leaves,spring onion,salt ,mix well.
5. 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...
6. Use toothpick poke some holes on saussage before grills.
7. Grill on charcoal on low heat,carefully check while grilling,keep poke it when you see it almost burst out.
8. 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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