The Thais and their sausages: Most travelers to Thailand are initially unaware of how many different sausages there are in Thailand. Today we're introducing you to Sai Ua , a grilled northern Thai sausage
that's also a popular specialty in neighboring Myanmar and Laos.
Sai Ua is an extremely spicy and flavorful Thai sausage, with a slight heat from the chilies it contains. Traditionally, the sausage is rolled into a snail, grilled, and eaten with sticky rice and other dishes, or served as a snack or appetizer. Due to its size of approximately 500 grams per snail, Sai Ua is often served as a sharing dish, accompanied by cucumber slices and raw cabbage salad.
Since the industrial products available in Asian supermarkets did not meet our quality standards, we decided to produce the Thai sausage here in Bavaria.
The highest quality ingredients, fresh meat, and authentic flavor – simply Yak Thai. Sai Ua contains coarsely minced pork, diced bacon, herbs, spices, and a special curry paste that we prepare exclusively for this sausage. Spice blends are out of the question for us; we prefer authentic and aromatic flavors. After filling, the sausage is grilled beforehand, just like in Thailand. At home, it only needs to be briefly fried or grilled.
Sai Ua is not only a culinary delight but also offers several health benefits. The sausage contains a variety of herbs and spices known in traditional Thai medicine for their health-promoting properties. Lemongrass, kaffir lime leaves, and galangal, commonly used in Sai Ua, have anti-inflammatory and antioxidant properties .
These ingredients can help boost the immune system and promote digestion.
Did you know…?
Traditional preparation: Sai Ua is traditionally made from pork, herbs, spices, and a special curry paste. The mixture is stuffed into pork casings and then grilled.
Meaning of the name : The name "Sai Ua" is composed of the Thai words "sai" (intestine) and "ua" (fill), which describes the traditional production method
Regional Specialty : Sai Ua originates from northern Thailand, particularly the Chiang Mai region. It is an integral part of local cuisine and is often offered in markets and restaurants.
Popularity : Although Sai Ua originated in Northern Thailand, it has become very popular throughout the country and is now available in many parts of Thailand.
Versatility : Sai Ua is often served as a snack or appetizer, but can also be enjoyed as a main course with sticky rice and other side dishes.
Explosion of flavor : The combination of pork, herbs such as lemongrass and kaffir lime leaves as well as the special curry paste creates a true explosion of flavor that is both spicy and aromatic.
Historical roots : Sai Ua also has historical roots in Laos and Myanmar, where similar sausages are produced. In Laos, it is known as "Sai Gok" and is also prepared with a variety of herbs and spices.
