Chiang Mai Pork Sausage
This cooked sausage, called sai-ooa, is one of the foods that Thais associate strongly with Chiang Mai. You can purchase it fresh at most markets, and you'll see coils of it grilling on barbecues at stalls all around town.
Since most people don't have sausage making equipment in their home, I've adapted the recipe to make meatballs instead. These work very well as an hors d'oeuvre with cocktails or as one of the many 'finger foods' forming a kahn toke style dinner. Sai-ooa is one of many popular 'drinking foods' that Thais enjoy with beer.
The sausage is traditionally made with pork, but it can also be found made with chicken. I've tried a vegetarian version, once.
|16||oz||Pork, fresh, ground, raw|
|10||grams shredded||Kaffir lime leaves|
|3||bulbs chopped||Lemon grass|
|1||tbsp shredded||Kaffir lime skin|
|1||tsp||Powdered dry chili|
- Make the curry paste by pounding the dried chili, garlic, shallots, lemongrass and kaffir lime skin together with a mortar and pestle to form a thick paste. Of course, you can do it the “easy way” and use a food processor.
- Mix the ground pork with the soy sauces and prepared curry paste. Sprinkle the shredded kaffir lime leaves over the mixture and mix thoroughly. Add a little water if it's too dry.
- Form the meat into balls about 1 inch in diameter. Arrange on a lightly oiled cookie sheet.
- Bake in a pre-heated 220°C oven for about 25 minutes.
Servings Per Recipe 12
|Amount Per Serving|
|Calories 117||Calories from Fat 73|
|Total Fat 8g||12%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||2%|