Want to try something different? Let me introduce you to Thailand’s Sai Ua. This sausage is really a taste of the exotic with bold and fresh ingredients to tantalize your taste buds.
Sai Ua is a northern Thai sausage where it’s names literally means “Stuffed Intestines”. It is quite possibly one of the most flavorful sausages I’ve ever eaten as this sausage utilizes some very regional ingredients that give it it’s distinctive flavor. A few of the ingredients that are added are: fish sauce, kafir lime leaves, shrimp paste, galangal, and lemon grass. These ingredients make the Sai Ua an umami packed flavor bomb that can only be described as a Thai curry in a sausage. Talk about amazing!!
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Smokers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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Thai Sai Ua
Ingredients
- 700 g lean pork
- 300 g pork back fat
- 3 tbsp fish sauce
- 1 tsp shrimp paste
- 25 g galangal sliced
- 40 g lemongrass stalk chopped
- 15 g dried chilies
- 10 kafir lime leaves
- 60 g garlic minced
- 23 g turmeric sliced
- 13 g dark brown sugar
- 2 tsp Thai Chili Paste optional
- 1 the zest from the kafir lime fruit optional
Instructions
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Grind your very chilled meat on a 6mm plate
- Add your spice paste to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link, and prick out any air pockets.
- Cook and enjoy.
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would you recommend adding nondairy milk powder to this to help as binder and juiciness? tbh, everytime i’ve had this at the restaurants, it tends to be too dry and crumbly.
You could. That would help with the texture and retain more moisture.. If you do it be sure to let me know how it turned out..
Three tablespoons of fish sauce is only about 5 grams of salt. Should I add more salt to > 1.5% as usual?
You should try it the way it’s written then make an assessment. 1 Tablespoon of fish sauce (depending on the brand) has about 4 grams of salt in it, (remember that sodium and salt are not the same thing.) The shrimp paste has roughly 1 gram of salt per tsp and the chili paste has roughly .25g salt per tsp. As the recipe is written you end up with roughly 13.5 grams of salt in this recipe or 1.35% salt. You can always taste it before stuffing and give it a little splash of fish sauce if you feel it needs it.