Sai uwa is a traditional dish from northern Thailand, specifically from the Shan and Lanna cultures. It consists of spicy, flavorful sausages made from minced pork, herbs, and spices. Here’s a simple recipe to make Sai uwa :
Ingredients : Sai Uwa Sausages
- 500g minced pork
- 100g pork fat (optional, for richness)
- 2 tablespoons rice powder (for texture)
- 2-3 tablespoons chili powder (adjust to taste)
- 2-3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon garlic, minced
- 1 tablespoon shallots, minced
- Fresh herbs:
- 2-3 tablespoons fresh cilantro, chopped
- 2-3 tablespoons green onions, chopped
- 2-3 tablespoons mint leaves, chopped
- Natural sausage casings (optional, for casing the sausage)
Instructions :
- Prepare the Sausage Mixture: In a large mixing bowl, combine minced pork, pork fat (if using), rice powder, chili powder, fish sauce, soy sauce, sugar, garlic, shallots, and all fresh herbs. Mix well until all ingredients are evenly incorporated.
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Taste Test: It’s important to taste the mixture to adjust seasoning. You can fry a small amount in a pan to check the flavor before proceeding.
- Stuffing the Sausages (optional): If you’re using natural casings, rinse them thoroughly and soak them in water. Then, carefully stuff the sausage mixture into the casings, being mindful not to overstuff. Tie off the ends securely.
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Shape the Sausages: If you’re not using casings, you can shape the mixture into patties or logs.
- Cooking:
- Grilling: Preheat your grill and cook the sausages for about 10-15 minutes, turning occasionally until fully cooked and browned.
- Pan-frying: Heat a little oil in a pan and cook the sausages until browned and cooked through.
- Serving: Serve the Sai uwa hot with fresh vegetables, sticky rice, or as a filling in a wrap. It’s often enjoyed with a side of chili sauce.
Enjoy your homemade Sai uwa! For more culinary inspirations, you can check out Blog Theorem.