11 products
Thai Sausage and Meat Specialties
Grilled sausages like Sai Ua and Sai Krok Isan, boiled sausage Moo Yoo, the sweet Gun Chiang, and Look Chin, Thai meatballs. All handmade by butchers, freshly produced, and shipped chilled
Sausages in Comparison
| Product | Spiciness level | Taste | Usage | Weight |
|---|---|---|---|---|
| Moo Yoo Nature | 0 of 5 | mild, delicate, slightly sweet | serve cold or sear | 250 g |
| Moo Yoo Natural with Skin | 0 of 5 | mild, with rind, slightly sweet | cut cold or pan-fry | 250 g |
| Moo Yoo Pepper | 1 of 5 | mild with a peppery kick | cold or sear | 250 g |
| Moo Yoo Chili | 2 of 5 | spicy with chili pieces | cold or sear | 250 g |
| Look Chin Moo (Pig) | 0 of 5 | mild, hearty, with a springy bite | boil in soup, roast, grill | 500 g |
| Look Chin Nguea (Beef) | 0 of 5 | robust, crusty, springy bite | cook in soup, fry, grill | 500 g |
| Gun Chiang | 0 of 5 | sweet, strongly spiced | fry in slices | 500 g |
| Thai Isan Sausage | 1 of 5 | sour-fermented, spicy | roast or grill | 500 g |
| Sai Ua | 3 out of 5 | herbaceous, lemongrass, lime leaf | grilling or roasting | 2 x 250g |
| Sai Ua extra hot | 4 out of 5 | like sai ua, significantly more chili | Grilling or roasting | 2 x 250 g |
Homemade Thai Sausages
Most people are surprised that there is sausage in Thailand. Almost every region has its own variety: fermented in Isan, herbaceous in the north, sweetish in the center of the country. What they all have in common is that they are not intended as cold cuts, but as a standalone dish or street food snack.
We produce our own sausages in cooperation with a master butcher and a local butcher according to Thai recipes. The meat comes from the region, the spices predominantly from Thailand. Freshly produced, immediately frozen.
Preparation: frying, grilling, steaming
First, thaw. Depending on the product and shipping method, the goods may arrive chilled or already slightly thawed, both are normal and harmless. If there is still residual frost, let the goods thaw slowly in the refrigerator, preferably overnight. This is gentler than in the microwave or a water bath, and the bite is preserved.
Grilling is the classic preparation for Sai Ua and Sai Krok Isan. Do not grill directly over high heat, but cook slowly over medium heat, otherwise the casing will burst and the fat will drip off. About ten to fifteen minutes, turning several times. Sai Ua is traditionally served sliced, not eaten whole.
Frying works for all varieties. For Gun Chiang, slice it thinly beforehand and fry it briefly on both sides until the edges caramelize. This happens quickly due to the sugar, so use medium heat. For Moo Yoo, fry it in slices until golden brown. Look Chin only needs a few minutes in the pan or wok.
Steaming and boiling are suitable for Moo Yoo and Look Chin. Moo Yoo is already cooked and only needs to be reheated. You can add Look Chin directly to boiling soup; they are ready in a few minutes and remain juicier than when fried in a pan.
Goes well with: Sticky rice, fresh ginger, white cabbage and chilies with Sai Krok Isan. Nam Jim Look Chin with meatballs, Nam Jim Gai with grilled food, Nam Prik Pao with Sai Ua.
Shipping and Cold Chain
Our sausage specialties are therefore shipped chilled. We pack them insulated on the day of shipment so that they can withstand the usual transit time of one to two days chilled.
We only ship chilled goods from Monday to Wednesday. This ensures your package arrives safely before the weekend and does not remain in the distribution center for several days. Orders received later will be shipped the following Monday.
Cool packaging is automatically added. As soon as chilled goods are in your shopping cart, we add insulated packaging with a cooling element for 4.00 Euros. So you don't have to select anything extra.
If something goes wrong: Should the goods arrive thawed, simply contact us at info@yak-thai.de. We will deliver a replacement.
Slightly thawed goods can be refrozen without problems, as long as they still have residual frost and have remained continuously cool. Please do not refreeze completely thawed sausage, but consume it within two days.
