Thai Sai Ua

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.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F)
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

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!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

ThermoWorks Thermapen Mk4
Print Recipe
4 from 3 votes

Thai Sai Ua

A deliciously exotic sausage from Thailand
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
How much do you want to make? 1000 grams



  • 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.
  • Combine all of your seasonings together and create a paste using a mortar and pestle or a blender. Also clean and rehydrate your casings
  • 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.

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.

2 thoughts on “Thai Sai Ua

  1. hong

    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.

    1. Eric

      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..

Leave a Reply

Your email address will not be published.

Recipe Rating

Traditional Boerewors Sausage

Jump to Recipe Print Recipe Post Views: 1,303 Are you ready to make a very tasty sausage that’s incredibly easy? Welcome to the world of Boerewors. This farmers sausage has a unique style of preparation that requires very little mixing. Unlike traditional sausage where the mince is mixed so that
Read More

Teriyaki Salami

Jump to Recipe Print Recipe Post Views: 1,515 Are you ready for something different? This salami was requested by a subscriber and I thought it sounded interesting. This recipe uses teriyaki sauce and before we add this ingredient we need to determine how much salt is in it so we
Read More