Entree: Laos – Luang Prabang / Northern Laos – ໄສອົ່ວ ➤ sai oua (Northern Lao fresh herb sausage seasoned with lemongrass, galangal, kaffir lime, and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork (preferably shoulder)
- 6 oz (170 g) pork fat, finely chopped
- 3 tbsp (30 g) minced lemongrass (white parts only)
- 1 tbsp (15 g) minced galangal (or 1 tsp (5 ml) ground galangal)
- 3 kaffir lime leaves, very thinly sliced (or 1 tsp (5 ml) lime zest)
- 2 shallots, minced
- 4 cloves garlic, minced
- 2–3 dried red chilies, rehydrated and minced (or 1 tsp (5 ml) red chili flakes)
- 1/4 cup (15 g) chopped cilantro stems and leaves
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) palm sugar or light brown sugar
- 1–2 tsp (5–10 ml) vegetable oil for pan-searing or brushing
- Natural hog casings, soaked and rinsed, enough for stuffing (about 6–8 feet)

Show original ingredient measurements

- 1 lb (454 g) ground pork (preferably shoulder)
- 6 oz (170 g) pork fat, finely chopped
- 3 tbsp (30 g) minced lemongrass (white parts only)
- 1 tbsp (15 g) minced galangal (or 1 tsp ground galangal)
- 3 kaffir lime leaves, very thinly sliced (or 1 tsp lime zest)
- 2 shallots, minced
- 4 cloves garlic, minced
- 2–3 dried red chilies, rehydrated and minced (or 1 tsp red chili flakes)
- 1/4 cup (15 g) chopped cilantro stems and leaves
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) palm sugar or light brown sugar
- 1–2 tsp (5–10 ml) vegetable oil for pan-searing or brushing
- Natural hog casings, soaked and rinsed, enough for stuffing (about 6–8 feet)

Instructions

1. In a blender or mortar and pestle, combine the minced lemongrass, galangal, minced chilies, shallots, garlic, sliced kaffir lime leaves, ground coriander, and ground cumin and pound or blend into a coarse aromatic paste. Scrape into a large bowl.
2. Add the ground pork, chopped pork fat, fish sauce, and palm sugar to the paste. Mix thoroughly by hand until the mixture is sticky and well combined; chill for 30–60 minutes to let flavors meld.
3. Rinse and prepare the hog casings. Using a sausage stuffer or a piping bag fitted with a wide nozzle, stuff the pork mixture into the casings, forming sausages about 4–6 inches (10–15 cm) long. Prick any air pockets with a needle and twist into links.
4. For best flavor, refrigerate the sausages uncovered for 2 hours or overnight. To cook, grill over medium heat or pan-sear with a little oil, turning frequently, until internal temperature reaches 160°F (71°C) and the skin is nicely browned, about 12–15 minutes total.
5. Let rest 5 minutes, slice into serving pieces, and serve warm with sticky rice and fresh herbs.