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Sai Oua (Lao Herb Sausage)

Laos

Step 1 of 7

Sai Oua (Lao Herb Sausage) — step 1 of 7

Pound or process the lemongrass, kaffir lime leaf, galangal, garlic, shallots, chillies and optional turmeric to a fairly fine paste.

Ingredients

6 servings (about 1 1/2 lb sausage)

The herb paste

3 stalks lemongrass, tender part, finely minced
6 kaffir lime leaves, very finely sliced
2 in (5 cm) galangal, minced
6 cloves garlic
4 shallots
3 to 6 dried red chillies, soaked, or 1 to 2 tsp chilli flakes
1 tsp (3 g) ground turmeric (optional, for colour) optional

The sausage

1 1/2 lb (680 g) ground pork, with some fat (about 20% fat)
2 tbsp (30 ml) fish sauce
1 tsp (5 g) salt
1 tsp (4 g) sugar
1/2 cup chopped coriander (leaves and fine stems)
1/4 cup chopped scallion
Sausage casings, rinsed, or none (to make patties)

To serve

Steamed sticky rice (recipe #91)
A chilli dip (jeow) and raw vegetables

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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