Thai Sia Oua sausage

[JC in GB]

Anyone ever make Thai Sia Oua sausage?

Here is a recipe I found that I am in the process of converting to metric weight as I am most comfortable doing things by weight.

Northern Thai Sia Oua

1 kg pork
11 Kaffir Lime leaves
Lemongrass (Finely chopped 1 cup. Need to weigh this.)
30 ml galangal
30 ml Red curry paste
5 mg turmeric
10 mg Sugar
50 ml soy sauce
Hog Casing 32 mm

Any insights are appreciated.

JC

 

[oberst]

No but I’m interested. Made some Tai pheasant sausage that was a real hit so wondering how this will turn out. Kaffir lime leaves; where the heck would one find those?

 

[73saint]

I’m Interested also. Where does one find these ingredients? I’m guessing an Asian market?b

Also, I’ve heard a lot recently about cooking with lemongrass. I’ve not yet used it but I’m very curious.

 

[JC in GB]

No but I’m interested. Made some Tai pheasant sausage that was a real hit so wondering how this will turn out. Kaffir lime leaves; where the heck would one find those?

I am going to try and get them at either an Asian or Indian grocery store.

 

[chef jimmyj]

I've not made the Sausage, should be amazing, but I have worked with all the ingredients. Kaffir Lime Leaves and even the edible heart of the Lemon Grass are very tough. It's extremely important to cut, grind or pound them in to a pulp. Left too coarse, it would be like biting into grizzle in the meat. In any event, the Flavor is intense, like pure Lime or Lemon Essence. Similar to Zesting the fruit but more floral. You can find both in Asian markets or online. Both freeze well...JJ

 

[dirtsailor2003]

I have made this using chicken thighs. It's pretty tasty. We have also used it to to make thai style keftas

 

[jcam222]

Sounds interesting for sure.

 

[JC in GB]

Kaffir Lime Leaves and even the edible heart of the Lemon Grass are very tough. It's extremely important to cut, grind or pound them in to a pulp. Left too coarse, it would be like biting into grizzle in the meat.

I planned on grinding the leaf material into a paste. I agree, I don't want any woody or stringy bits in my sausage.

The more I look into this, the more I want to make some. I will have to find out a bit more on how they are traditionally served in Thailand.

Thanks,

JC

 

[chef jimmyj]

This is one of the Thai Chef's I follow. She spells it out and does great demos, Cute Too!...JJ

 

[JC in GB]

This is one of the Thai Chef's I follow. She spells it out and does great demos, Cute Too!...JJ

Funny you post that video. She is the one I got the idea from in the first place.

Can't wait to give these a try.

 

[73saint]

I bought all the ingredients to make this sausage making it this week!