Aromatic pork sausage with lemongrass, galangal, and kaffir lime — a northeastern Thai specialty.
Sai oua is a beloved northern and Isaan Thai sausage filled with a fragrant pork mixture infused with lemongrass, galangal, and kaffir lime. It's grilled over charcoal or in a pan until the casing is blistered and bursting with juices. Served with sticky rice, it's a beloved street food and restaurant staple.
Serves 4
Combine pork, lemongrass, galangal, kaffir lime, garlic, fish sauce, salt, and chili in a bowl. Mix well.
Using a sausage stuffer, fill casings with the pork mixture. Prick with a needle to avoid bursting.
Grill over medium heat or in a skillet until the casing is blistered and the sausage is cooked through, about 12–15 minutes, turning frequently.
Rest 5 minutes. Serve with sticky rice and a nam prik dip.
Ask your butcher for casings, or order online.
Don't prick too much or juice escapes.
Grill over medium heat — high heat will burn the casing before the inside cooks.
Add minced shrimp for a sea-land sausage
Make without casings as patties
Add roasted peanuts to the filling
Refrigerate raw for 1 day or freeze up to 2 months. Grilled sausages can be reheated.
Sai oua is deeply rooted in northern and northeastern Thai cuisine, particularly Chiang Mai and Isaan regions. It's a signature dish at Thai festivals and night markets.
Ask your butcher (often free) or order online from specialty suppliers.
Yes, form into patties and pan-fry instead of grilling.
Per serving · 4 servings total
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