Bad Panda Northern Thai Sausage (Sai Oua)

I love making sausage, all sausage. From kielbasa to Italian, every sausage recipe reflects the culture it originated from. Biting into a great sausage, I can almost envision the village and kitchen where the recipe was first devised using the local ingredients at hand. The Northern Thai sausage (Sai Oua) is a great example of a sausage that mirrors the Thai cooking culture from the use of lemongrass and galangal to the addition of fish sauce. Our little deviation is the addition of the Bad Panda Pale Ale from the Northwest Brewing Company. This ale is brewed with ginger and galangal with Nugget hops and a house ale yeast. The aromatic spices combine to create a perfect accompaniment to Asian Pacific cuisine.

Bad Panda Northern Thai Sausage (Sai Oua)

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

4 pounds of sausage

Bad Panda Northern Thai Sausage (Sai Oua)

Northern Thai Sausage cooked up and ready to devouring

Ingredients

  • 4 lbs pork sirloin
  • 5 kashmiri chilies, chopped
  • 1 cup lemongrass, chopped
  • 2 TBSP galangal
  • 4 TBSP Thai green curry
  • 2 TBSP brown sugar
  • 2 TBSP kosher salt
  • 2 TBSP black pepper
  • 4 TBSP soy sauce
  • 1 TBSP fish sauce
  • 2 TBSP Sriracha
  • 6 TBSP Bad Panda pale ale
  • Sausage casing

Instructions

  1. Chop together lemongrass, kaffir lime leaves, and galangal until fine
  2. In a large mixing bowl, add pork and the rest of the ingredients, mix well
  3. Do not knead, make sure the sausage does not become though
  4. Tie one end of the pork casing with string then use a funnel
  5. Push mixture into the casings
  6. Grill on low heat until golden brown, dry and aromatic (about 25 to 30 minutes)

All the meat, herbs, and spices
All the meat, herbs, and spices
Northern Thai Sausage in the casing
Northern Thai Sausage in the casing
Northern Thai Sausage cooked up and ready to devouring
Northern Thai Sausage cooked up and ready to devouring

Thoughts?