Northern Thai Sausage (Sai Oua)

Northern Thai Sausage, known locally as Sai Oua, is one of the most iconic dishes of Northern Thailand—bold, herb-packed, deeply aromatic, and unforgettable from the very first bite. Unlike many Western sausages that rely primarily on salt, pepper, and fat for flavor, Sai Oua is a celebration of fresh herbs, deeply roasted spices, and fragrant Thai aromatics. The result is a juicy, spicy, slightly tangy sausage bursting with layers of flavor typical of Northern Thai cuisine.

Sai Oua traces its roots to the ancient Lanna Kingdom, where local cooks blended native herbs with pork as a way to preserve meat and infuse it with medicinal benefits. Today, it remains a popular street food in Chiang Mai and Chiang Rai—often grilled over charcoal until crispy on the outside, tender inside, and served sliced alongside sticky rice and spicy dipping sauces. It’s a dish that beautifully reflects the region’s cooking philosophy: rustic techniques, fresh ingredients, and bold flavor combinations that engage every part of the palate.

This homemade version delivers all that traditional taste without requiring sausage casings or specialty equipment. The mixture is formed into patties or logs and grilled directly, making it approachable for weeknight dinners or backyard barbecues. Serve it as an appetizer, tuck it into lettuce cups, slice it into noodle bowls, or pair it with sticky rice and pickled vegetables for a complete Thai meal.

Whether you’re already a fan of Thai cuisine or simply curious about exploring new flavors, this Northern Thai Sausage recipe offers a delicious introduction to regional Thai cooking. One bite, and you’ll understand why Sai Oua has captured the hearts—and appetites—of food lovers across the world. Enjoy!

Serve this dish with Drunken Noodles and some Thai Cucumber Salad for a perfect Thai dinner night.

Northern Thai Sausage Recipe (Sai Oua)

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• Author: Siam Sizzles
• Prep Time: :10
• Cook Time: :20
• Total Time: :30
• Yield: 4 1x
• Category: Entree
• Method: Grill
• Cuisine: Asian

Ingredients

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• 1lb minced pork
• 1 tbsp finely chopped kaffir lime leaves
• 1 tbsp finely chopped coriander
• 1 tbsp chopped spring onion
• 1/2 tbsp sugar
• 1/2 tbsp soy sauce
• 10 dried chillies
• 1/2 tbsp chopped fresh turmeric
• 1 tbsp chopped lemongrass
• 1/2 tbsp finely chopped garlic
• 1/2 teaspoon shrimp paste
• 1 tbsp chopped shallots
• 1/2 tbsp salt
• 1 egg

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Instructions

1. Add 1/2 tbsp of chopped turmeric, 1/2 tbsp of finely chopped garlic, 1 tbsp of chopped shallots, 1 tbsp of chopped lemongrass, 1/2 teaspoon of shrimp paste, 10 dried chillies and 1/2 tbsp of salt to a mortar and pestle, and crush for a few minutes until you are left with a thick paste.
2. Add the paste to a mixing bowl along with minced pork, 1 egg, 1/2 tbsp of sugar and 1/2 tbsp of soy sauce. Mix everything together thoroughly by hand, then add 1 tbsp of finely chopped lime leaves, 1 tbsp of chopped spring onion and 1 tbsp of finely chopped coriander, and mix in with the pork. Once everything is mixed together, leave the pork for 30 minutes.
3. Lay out some cling film on a flat surface, and spoon on about half of the pork. Roll the pork up in the cling film into a sausage shape, then repeat with the rest of the mixture. If you want to use sausage casings, ignore this step and instead put the pork in the sausage casings.
4. Remove the sausages from the cling film, and cut them into two pieces, then place them on skewers, and grill on a medium heat for about 20 minutes, turning regularly so that they are cooked evenly all over. Then slice up the sausage and serve and enjoy!