Thai Sausage | Weeknight Recipe for Sai Ua

Wake up your boring weeknight dinners now! Not only is Thai sausage loaded with flavor, but also its Thai chili paste is packed with the spicy, zesty, savory, sweet notes too! 

Why you’ll love this recipe

• A Thai cooking class instructor (aka me, Sherri! :)) will be sharing with you step-by-step all my top Thai cooking secrets in this weeknight Thai Sausage recipe!
• An easier method for making authentic Thai sausage on weeknight at home? Yes please!
• Thai sausage’s flavors of tangy kaffir lime leaf, spicy, heart-warming Thai red curry paste, and a hint of sweetness—each bite is like going to the cozy house of a welcoming host who makes you feel so part of the family you never want to leave.

What is Thai Sausage? 

The Thai word for Thai Sausage, Sai Ua ไส้อั่ว, comes from sai (intestine) and from oua (to stuff). 

Thai sausage, or northern Thai sausage, or Chiang mai sausage, is a staple in the Isan area in northern Thailand. 

It’s the land where after one bite of Isan food your mouth starts to zing, and your eyes start to water, and you equally crave something to cool off your firey mouth, but also can’t wait for that next bite. 

At least that’s how I feel! 

Isan is where some of the spiciest, flavor packed Thai food originates. But you can find Isan food all over Thailand because it’s so delicious. Thais everywhere want to eat it! 

But not only is Thai sausage overflowing with flavor bounty, the other part of the meal my Thai Hubby couldn’t get enough of was the spicy, smoky Thai chili paste you dip the Thai sausage in.

Broiling the shallots, Thai chili, and garlic adds a depth of smoky, umami flavor to the Thai chili dip that accentuates all the other flavors. It’s like you go down into the flavors and come back up into the brightness of all the other sour and spicy components. 

Sherri’s Story

“Wow! This is soooo good!!” My Thai Hubby mumbled out as he ravenously stuck another spoonful of the Thai sausage, with a spicy, zesty dipping sauce and jasmine rice in his mouth. 

I first saw this homemade Thai sausage recipe from the highly acclaimed Thai Chef Parnass Savang of Atlanta’s Talat Market in a Bon Appetit magazine.

I couldn’t wait to try it, and after my first bite I was already thinking of what day next week I would add it to our meal plan! 

Of course in Thailand making homemade Thai sausage is more involved than this easy weeknight Thai sausage recipe, but my Thai Hubby loves and approves this one, so we usually stick to this simple version when making it for a weeknight.

Recipe Ingredient Notes

THAI CHILI DIPPING SAUCE

2 medium shallots, unpeeled: adds a smoky, sharp, intense note

1 head of garlic, unpeeled: adds depth and richness to the flavor, and a roasted umami note when it’s broiled

4-6 red or green Thai chiles, depending on spice preference: gives a lovely heat to the dip, if you don’t want it as spicy, remove the seeds and white membrane.

2-3 Tbsp. (to taste) fresh lime juice: the main souring agent in the dip

1 Tbsp. finely chopped cilantro stems and leaves: the spicy, herby sweet leaves give a clean sharp flavor

1-2 Tbsp. (to taste) fish sauce: tightens the taste of the dressing and concentrates the flavors

1-2 tsp. (to taste) sugar: helps to impart a clean, sweet flair

THAI SAUSAGE

3 kaffir lime leaves, finely chopped: adds a peppery semi-tart zesty flavor

1 shallot, minced: adds a sharp, intense note

2 tsp minced garlic: adds depth and richness to the flavor

2 tbsp lime juice: the main souring agent in the dip

2 tbsp to 1/4 cup Thai red curry paste, (depending on spicy preference): a shortcut if you don’t have fresh lemongrass, Thai dried chilis, and fresh turmeric, or have time to chop it all

2 tbsp fish sauce: tightens the taste of the dressing and concentrates the flavors

2 tsp sugar: helps to impart a clean, sweet flair

3 tbsp cilantro stems and leaves, minced: the spicy, herby sweet leaves give a clean sharp flavor

1.5 lb ground pork, chicken or turkey: traditionally pork is used, but you can use turkey or chicken 

How to make Thai Sausage : Step by Step

For the Thai chili dipping paste, broil the shallots, garlic and Thai chilis on a baking sheet for 6-10 minutes, or until blackened in spots. 

Peel the garlic, pepper and shallots, and coarsely chop. Add garlic, shallots and peppers to a stone mortar and pestle or food processor and pound or process until a smooth-ish paste. 

Add the lime juice, cilantro, fish sauce and sugar to taste, and put it in a container that’s easiest for you to devour it once your Thai Sausage is done.

Then mix all the Thai sausage ingredients in a large bowl, and make them into around 2 tablespoon size patties. 

Warm a few tablespoons of cooking oil of choice over medium high heat. 

Fry the patties until crispy on the outside and cooked to 165 degrees inside. Serve with the Thai chili paste dipping sauce, cabbage, or steamed veggies of choice.

Recipe Tips & Tricks

• To make Sai Ua an easier weeknight meal: make the Thai chili dipping sauce the day before or earlier in the day, so the night of all you have to make is the Thai sausage patties.

Storage & Reheating

• Fridge: Stored for up to 5 days after cooked.
• Freezer: Cooked sausages can be stored for up to 30 days.

Additions and Substitutions

• Thai Sausage in casings: If you’d like to put it in casings, check out this great post to learn more about how to make it that way.
• To make a more traditional Thai Sausage recipe: If you have a little extra time, and want to make a more traditional version, instead of Thai red curry paste, substitute 4-6 dried Thai chilis, the bottom part of 1 stalk of lemongrass, 2 inches of turmeric root, all minced, and 1 tsp of shrimp paste. Add to a food processor until it becomes a paste.
• Ground pork substitute: Traditionally pork is used, but you can substitute ground turkey or chicken. 

Frequently Asked Questions

What is typical Thai sausage made of?

Authentic Thai sausage is made of ground pork, and a paste made with Thai herbs like lemongrass, kaffir lime leaves, dried Thai chilis, shrimp paste and fresh turmeric. 

What is street food sausage in Thailand?

The name of Thai street food sausage is Sai Ua. 

Where to buy Thai sausage?

If you don’t feel like making your own Thai sausage, you can buy it at your local Asian supermarket or online.

What to Serve With Thai Sausage

• You eat it with sticky rice: read more about how to cook Thai sticky rice and all the deets here. 
• Crispy veggies like green cabbage, cucumbers, and fresh Thai chilies 

Other Recipes You’ll Love

Sai Oua also goes well with other Thai Isan dishes like:

• Thai beef jerky
• Nam Tok Mu

Take a pic and share it on Instagram with me @thaifoodie. I can’t wait to see it! 

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