Traditional Thai Lemongrass Sausages Recipe (Sai Oua, ไส้อั่ว)

Authentic Northern Thai Sai Oua recipe: pork filling flavored with lemongrass, galangal, and kapi, steamed then grilled until crispy, as in Chiang Mai.

Other Names

• Sai Oua (สายอุ๊า)

• Sai Ua (ไส้อว้า)

• Sai Oea (สายโอะอา)

Northern Lanna dialectal variants.

Variants

The main regional variant of Sai Oua is the traditional Chiang Mai version, the heart of the Lanna culture in northern Thailand. It is distinguished by its strong herbal aroma, obtained from a combination of fresh chopped lemongrass, grated galangal, coriander roots, and kapi. The fine and tender texture results from first steaming the sausage, followed by grilling over smoked charcoal, typical of the Lanna method.

Regional Variants

• Traditional Chiang Mai: Lemongrass dominant (4–5 stalks per 500 g of meat), fresh coriander roots, minced garlic, kaffir lime leaves, grilled over charcoal. Long sausages (12–15 cm).

• Lampang: Sweeter thanks to palm sugar, more pronounced galangal, less spicy. Extended steaming for extreme tenderness, typical of local festivals.

• Lao version (bordering Isan): Increased fresh chili (5–10 g), double fish sauce, strong kapi. Short sausages (8–10 cm), pan-fried juicy, no steaming.

• Contemporary chefs: Herbs infused 24–48 h in cold, precise steaming (10 min at 100 °C) then cloche grilling (160 °C). Coriander roots and kaffir lime for enhanced aroma.

• Chiang Mai street food: Thinly sliced (1–2 cm) over fried sticky rice or som tam, or wok patties without casing for speed.

• Food industry (Sing Quang Yin, EU export): French pork shoulder, mustard/licorice powder (2–3 g), no nitrites, ready-to-cook vacuum pack.

• Other rare local variants: Nan, fried shallots incorporated; Mae Hong Son, turmeric added for an orange hue.

Protein Alternatives

• Poultry (chicken/turkey): Lighter (10–15% fat), finely chopped, healthy street food version.

• Beef: Firm texture, gastronomic fusion.

• Smoked tofu: Vegetarian, emulsified with kapi, for hotels/tourism.

Classification

• Dish type: Main dish / Starter

• Service: Fine dining / Brasserie / Catering / Collective

• Number of servings: 4 (~500 g)

• Skill level: Intermediate

Cultural and Historical Context

• Saying: «สายอุ๊า อาหารเหนือ กลิ่นหอมยั่วยวน» – Sai Oua, northern food, captivating and irresistible aroma

• Legend: In Chiang Mai, Sai Oua was said to originate from a merchant feeding royal elephants during Yi Peng festivals; a symbol of rice-field prosperity, with abundant herbs honoring Buddhist ancestors

• Proverb: «ข้าวใหม่ปลามัน» (Khao mai pla man) – “New rice, fatty fish”

• Meaning: Honeymoon period of a couple, symbolizing freshness, abundance, and excitement. Rice represents prosperity and shared happiness.

Geographic Origin and Status

• Country: Thailand

• Region: North (Chiang Mai, Lampang)

• Official status: Oral transmission (potential UNESCO STG)

• Inventor: Lanna peasant oral tradition

• Codified recipe: No

Specifications

• Meat: Fresh minced pork, ≥ 20% fat

• Mandatory fresh aromatics: Lemongrass and galangal (≥ 4% of filling), preferred coriander roots, garlic, onion/shallot

• Spices and condiments: Salt, palm or refined sugar, pepper, kapi or fish sauce

• Additives: No added nitrites

• Casings: Natural, soaked before use; plastic film possible for casing-free versions

• Cooking techniques: Filling set by steaming before grilling, barbecue, or pan; internal temperature ≥ 70 °C

• Hygiene and safety standards: Cold chain ≤ 4 °C, controlled internal temperature, cross-contamination prevention

• Certification body: N/A

History

• Origin: 14th century, Lanna kingdom, peasant cuisine against malaria (digestive herbs); revived by tourism in the 1980s

• Influences: Lao-Burmese (galangal), Chinese (palm sugar), Cambodian (kapi), post-colonial spices

• Evolution: From popular to gastronomic, mechanical mincers, vacuum packaging for export; EU adaptations and plant-based versions

Reference Chefs and Establishments

• Sing Quang Yin – Paris: Industrial version with French pork

• Kuang Sang Market – Chiang Mai: Grilled and spicy street food

• Chef Somchai Chaiyasit – Chiang Mai: 48-hour herb infusion

• Chef Niran Prasert – Bangkok: Sai Oua wagyu burger fusion

• Blue Elephant – Bangkok: Traditional dishes revisited, cooking school

• Chef Thomas Singthong – Lyon: Franco-Thai adaptation

• David Thompson – Nahm, London: Global reference

Culinary Description

• Appearance: Uniform golden and glossy, 2–3 cm slices, visible green herbs

• Texture: Soft and juicy at the core, thin crispy crust

• Dominant aromas: Herbal (lemongrass/galangal), kapi umami, lightly sweet-spicy

Culinary Particularities

• Cooking methods: Steaming, grilling/pan/barbecue

• Key techniques: Fine chopping (4–8 mm), kneading for natural binder, filling with bubble pinching

• Typical ingredients: Pork shoulder, lemongrass, sticky rice as garnish

• Technical note: Knead cold for binder without emulsifier

Utensils

Chef/utility knife, HACCP board, stainless steel bowl, industrial mincer, sausage stuffer, natural casings, plastic film, pan/wok, steamer, barbecue, probe thermometer, spatula/maryse/tongs.

Ingredients (4 servings, ~500 g)

• Pork shoulder: 500 g (15–20% fat, 8 mm minced)

• Chopped lemongrass: 20 g (4–5 stalks, 4 mm brunoise)

• Crushed garlic: 6 g (2–3 cloves)

• Onion/shallot: 40 g (fine brunoise)

• Grated galangal: 15 g

• Salt: 3–5 g

• Sugar (palm/refined): 2–3 g

• Ground black pepper: 1–2 g

• Shrimp paste (kapi)/fish sauce: 5 g

• Fresh chili, chopped: 2 g

• Chopped coriander: 5 g (roots preferred)

• Grated coconut: 10 g

• Natural pork casing: 1 m (soak 30 min)

Yield: 500 g sausages / 4 servings (125 g/serving)
Scaling: x2.5 for 10 servings (1.25 kg pork, 50 g lemongrass)

Preparation and Method

• Time: Prep 20–30 min; Cook 15–20 min; Rest 1–2 h

Professional Method

1. Mise en place: Wash aromatics, clean mincer/HACCP board, pork < 4 °C, soaked casings

2. Cutting/preparation: Fine chop aromatics (4 mm) and meat (8 mm); weigh spices

3. Mixing/kneading: 5–10 min by robot/hand, gradually incorporate salt/sugar

4. Filling: Casings 12 cm, pinch air bubbles

5. Rest: Wrap and refrigerate 1–2 h

6. Cooking: Steam 10 min at 100 °C; grill pan/wok 5–10 min at 160–180 °C (core ≥ 70–75 °C)

7. Finishing/plating: Brown, slice, serve with sticky rice 100 g/serv., herbs 10 g, green papaya 50 g

Safety and Hygiene Standards

• Cold chain: ≤ 4 °C prep/raw; blast chill -3 °C/90 min if stored

• Core cooking temperature: ≥ 70 °C (75 °C EU pork)

• Shelf life: Raw 2 days, cooked 3 days, freezer -18 °C 1 month

• Hygiene: Dedicated station, hand wash 20 s, cross-contamination prevention

Tips and Advice

• Ultra-fresh herbs for optimal aroma

• Knead cold for perfect binder

• Steaming sets the filling

• Charcoal grilling for authenticity

• Avoid loose filling, overcooking, coarse herbs

• Test a small cooked ball before filling

Service and Accompaniments

• Presentation: Rustic bistro, individual plate or family style

• Garnishes: Sticky rice 100 g/serv., som tam salad 50 g, herbs 10 g, chili sauce

• Pairings:

  • Wines: Dry Riesling Alsace, semi-dry Gewurztraminer

  • Non-alcoholic: Thai green tea with lemongrass, sparkling lime-ginger water

Nutritional Information (1 serving, 125 g)

• Energy: 280–320 kcal

• Fat: 20–22 g

• Carbohydrates: 4–6 g

• Protein: 16–18 g

• Fiber: 1–2 g

Adaptations

• Gluten-free: Native

• Vegetarian: Tofu or green lentils chopped

• Vegan: Same + no kapi (replace with miso)

• Low-salt: Reduce salt by 50%, palm sugar to maintain flavor