Aromatic sausages made with ground chicken stuffed into natural casings with lemongrass, galangal, kaffir lime leaves, and generous amounts of fresh herbs. Grilled over charcoal until the casing is crispy and the filling is fragrant.
Nutrition & Info
Equipment Needed
Instructions
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1
Pound lemongrass, galangal, shallots, and garlic into a fine paste using a mortar and pestle.
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2
Combine the paste with ground chicken, shredded kaffir lime leaves, cilantro, dill, fish sauce, and chili flakes, mixing thoroughly by hand.
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3
Stuff the mixture into natural casings, twisting into links every fifteen centimeters and pricking any air bubbles.
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4
Grill the sausages over medium charcoal heat for twenty minutes, turning frequently until the casings are golden and crispy.
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5
Rest for five minutes before slicing diagonally into thick pieces.
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6
Serve with sticky rice, fresh vegetables, and jeow dipping sauce.
Did You Know?
Sai oua vendors at Luang Prabang morning markets start preparing their sausages before dawn, and the best ones sell out by mid-morning.
Chef's Notes
Equipment Tips
- sausage stuffer
- mortar and pestle
- charcoal grill
The Story Behind Sai Oua
Sai oua represents the northern Laotian tradition of herb-filled sausages that differs markedly from Thai or Vietnamese versions. The Laotian version packs in a remarkable quantity of fresh herbs and aromatics, with each village having its own closely guarded recipe. These sausages were originally made during the cool season when the charcoal grills could burn for hours without overheating the kitchen.
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