Thai Sai Ua
A deliciously exotic sausage from Thailand
Servings: 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.