Northern Sausage

Northern Sausage It is a northern type of grilled and smoked food, which is mostly enjoyed with sticky rice. Side dishes will be Fresh paprika, shallots, and sausage lime are delicious, rich, slightly spicy northern dishes. Ingredients made from minced pork mixed with roasted curry paste, salty and scent of kaffir lime It is a northern dish that can be considered a type of sausage. That looks like a spiral circular spiral Stacked in a circle The aforementioned Lanna people call it Sai Oua Jin, which is made from pork. The Isaan style sausage Lanna people call it Sai Oua because it is made from rice as the main ingredient.

 

Northern Sausage Some places change from pork to finely chopped bamboo shoots. For Muslims May be adapted to use meat And use the filling instead The origin of this northern food comes from ancient times. During the festival, there is often a merit-making ceremony. And there will be pigs falling Causing a lot of pork leftover Sometimes the food is not cooked in time. It is caused by the wisdom of the northern people who want to preserve food and prevent spoilage by roasting and drying in the sun to keep for later eating.

 

- Lean minced pork 1 kg.

- 1/2 tablespoon salt

- 1/2 tablespoon of roasted coriander seeds

- Lemongrass 40 grams

- 40 grams of galangal

- 20 grams of garlic

- 100 g shallots

- 10 grams of dried chili

- 10 kaffir lime leaves

- 20 grams of turmeric

- Soft filling 1.5 m.

 

1. Add a mortar, add 1/2 tablespoon of salt followed by 1/2 tablespoon of roasted coriander seeds, pound thoroughly, add 4 0 grams of lemongrass, 40 grams of galangal, 20 grams of turmeric.

2. Then add 10 grams of dried chilies, roughly pound together, then add 100 grams of shallot.

3. Prepare 1 kg of lean minced pork mixed with 10 kaffir lime leaves and curry paste that has been made earlier. Season with 2 tablespoons oyster sauce and leave for 1 hour.

4. Prepare the soft filling by rinsing thoroughly. Then stuffed the pork filling into the soft stuffing. Then use a toothpick to poke a small hole around the saucepan to prevent it from breaking, then roast on a low fire to be careful of burning

 

- You have to use a low fire. And cover the coconut brackets to produce smoke When cooked, it emits a fragrant smell, the herbs in the chili paste are mixed with the smell of smoking. 
 

 

A: Sai Ua is a traditional Northern Thai sausage made from minced pork mixed with aromatic herbs and curry paste, then grilled or smoked until fragrant.

 

A: It reflects Lanna culinary wisdom, especially the practice of preserving meat during festivals by seasoning and grilling it for longer storage.

 

A: It has a savory and slightly spicy flavor, with a rich aroma from herbs like lemongrass, turmeric, kaffir lime leaves, and garlic.

 

A: Sai Ua Jin refers to pork-based Northern Thai sausage, while Sai Ua Khao is a term used by Northerners to describe Isan sausage, which contains rice.

 

A: Fatty pork helps keep the sausage moist and enhances the flavor, preventing it from becoming dry after grilling.

 

A: Pricking the casing allows steam and fat to escape, preventing the sausage from bursting and ensuring even cooking.

 

A: Grill over low heat and turn frequently to cook evenly. Charcoal grilling with light smoke adds a traditional aroma.

 

A: It is commonly served with sticky rice, fresh vegetables, chilies, shallots, lime, and crispy pork rinds.

 

A: Yes, it can be made with beef or plant-based ingredients and stuffed into artificial casings for those who do not consume pork.