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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!!

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4.50 from 6 votes

Thai Sai Ua

A deliciously exotic sausage from Thailand
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
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.

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6 thoughts on “Thai Sai Ua”

  1. 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. 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.

  2. Hi Eric and Team, Barry here, I have made most Thai Sausages at one time or another, I started making them back in Australia well over 20 years ago before I had even visited Thailand as I loved thai food and bought a Thai Cook Book. I have now lived in Phuket for over 13 years and make all types of Charcuteri and fresh Sausage as a hobby and to feed my Family and friends. Thai Sausages are so tasty and fun to make, there is plenty of room to experiment and make your own personalised version using the basic recipes. I was wondering if you had tried Som Moo Nam (Fermented Pork Sausage) or Som Seen Nam (Fermented Beef Sausage)? I have made lots of them and they are one of easiest Fermented Sausages to make my favourite Cold Snacks, they both go great with Beer or Wine.

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