Sai Oua (or Sai Ua) is a spicy pork sausage that originates primarily from the mountainous region around Chiang Mai. Some speculate that its roots may lie in Burma and Laos. What makes this culinary specialty unique, however, is that the sausage gets its flavor from the same base as red curry paste. But how easy is it to prepare Sai Oua?

Although there are some variations of the recipe, Sai Oua can be prepared with some of the basic ingredients also used in Khao Soi, a traditional curry soup that also originates from the region in northern Thailand.

In a recent interview with SBS, Phubase Chuprakong, head chef of Akyra Manor Chiang Mai, explained that it is advisable to prepare Khao Soi and Sai Oua consecutively to reduce food waste and increase kitchen efficiency. "The paste for Sai Oua is similar to the Khao Soi paste, as it contains galangal, lemongrass, kaffir lime leaves, and turmeric," Chuprakong said. "Then you prepare the paste, mix it with the meat or pork, and form it into a sausage."

For homemade spicy sausage, use the dried chilies, fresh turmeric, and shallots left over from your khao soi paste. Add lemongrass, a few kaffir lime leaves, shrimp paste, soy sauce, and sugar. Mix in your preferred ground meat—use pork if you want to stick to the authentic recipe. Fill the spicy meat mixture into a sausage casing and grill.

Read more about Sai Oua in the current SBS article.

Check out this post on Instagram at 55555 #อุ่นเครืิงก่อนไปเชียงใหม่ Northern food style, Sai Oua spicy Thai sausage. . . #saioua #thaifood #sausage #spicy #friedpork #vegetarian #northernstyle #ThaiLocalGuide A post shared by Nui Dec (@decnui) on May 8, 2018 at 6:18 PM PDT