Sai Oua

Sai Oua is a popular type of sausage in Laos made from chopped pork and seasoned with ginger, lime leaves, garlic, fish sauce and salt. It is a must-try fast food for tourists in Laos.

The sausage is sometimes made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce. Another variant is known as "soured Lao sausage". It uses cooked Lao sticky rice as an additional ingredient in the filling, which is then allowed to "sour" at room temperature for a couple of days.

How to Make Sai Oua

Ingredients

4 lemongrass stalks , finely chopped
1 tablespoon chilli powder cayenne pepper
8 garlic cloves , peeled and finely chopped
4 shallots , peeled and finely chopped
4 coriander roots
500 grams pork mince with some fat
4 teaspoons sea salt 3 teaspoons
4 teaspoons caster sugar
3 teaspoons raw sugar
1 teaspoon white vinegar
8 tablespoons chopped coriander 6 tablespoons
1 teaspoon freshly ground black pepper
4 teaspoons finely chopped galangal
1 teaspoon ground turmeric
4 kaffir lime leaves , finely sliced
12 sausage casings

Directions

1. Using a pestle and mortar , pound the lemongrass , chilli powder , garlic , shallots and coriander roots to a fine paste .

2. In a bowl , combine the pork with all the remaining ingredients , except the casings , and mix well . Add in the paste and mix thoroughly . Stuff casings , if using , with pork mixture to make 12 sausages . Or shape pork mixture into a small logs / portions .

3. Prick sausages with the fork and barbecue , grill or pan-fry . Pan-fry sausages over low heat until golden brown.