Appetizers
Sai Oua
Ingredients
- 500 g (1.1 lb) minced pork with some fat
- 3 stalks lemongrass, finely minced
- 4 kaffir lime leaves, finely sliced
- 3 garlic cloves, minced
- 2 shallots, minced
- 2 red chillies, minced
- 1 tbsp galangal, minced
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp sugar
- natural sausage casings, soaked
- coriander root, minced
Method
- Combine minced pork with lemongrass, kaffir lime leaves, garlic, shallots, chillies, galangal and coriander root.
- Season with fish sauce, salt and sugar, then mix thoroughly by hand until sticky.
- Stuff the mixture into soaked sausage casings, twisting into links and tying with string.
- Prick the sausages lightly with a skewer to prevent bursting.
- Grill over medium-low charcoal heat, turning frequently, for 20-25 minutes until cooked through and charred.
- Rest for 5 minutes before slicing and serving.
Introduction: Sai Oua is Laos's iconic herbed sausage, packed with lemongrass, kaffir lime and chilli, grilled slowly over charcoal until smoky and fragrant.
Cultural Background: Sai Oua is Laos's iconic herbed sausage, packed with lemongrass, kaffir lime and chilli, grilled slowly over charcoal until smoky and fragrant. Native to Luang Prabang, it is a fixture at festivals, markets and family gatherings, often served as a shared starter alongside sticky rice.
Tips: Grill low and slow to render the fat without burning the herbs. Test-fry a small patty of the mixture first to check seasoning before stuffing.
Variations: A milder version reduces the chilli for guests sensitive to heat. Some cooks add a little sticky rice to the filling for texture.
Storage: Refrigerate cooked sausages for up to 3 days, or freeze raw sausages for up to 2 months.
Reheating: Reheat on a grill pan or in the oven until warmed through.
FAQs:
Q: Can I make this without casings?
A: Yes, shape into flat patties and grill instead.
Q: Is Sai Oua very spicy?
A: It has a moderate heat that can be adjusted to taste.
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