red curry paste

  • Northern Thai Sausage (Sai Oua)

    Northern Thai Sausage - Sai Oua
    Northern Thai Sausage (Sai Oua)
    (Serves 4)


    1 lb Fatty ground pork, 70/30
    5 Kaffir Lime leaves, finely chopped (Can substitute Key Lime zest from 12-16 limes)
    ½ cup Lemon Grass, finely chopped
    2 tblsp Galangal, finely chopped
    1 tblsp Ginger, finely chopped
    2 tblsp Red Curry paste
    1 tsp Turmeric powder
    2 tsp Sugar
    3 tblsp Soy Sauce
    4 Thai chilies, minced fine (Thai bird chilies)
    Sausage Casing, optional


    10 lb batch

    • 10 lb Fatty ground pork, 70/30
    • 50 Kaffir Lime leaves, finely chopped
    • 5 cups Lemon Grass, finely chopped
    • 1 cup + 4 tblsp Galangal, finely chopped
    • 1/2 cup + 2 tblsp Ginger, finely chopped
    • 1 cup + 4 tblsp Red Curry paste
    • 3 tblsp + 1 tsp Turmeric powder
    • 6 tblsp + 2 tsp Sugar
    • 1 + 3/4 cup + 2 tblsp Soy Sauce
    • 40 Thai chilies, minced fine (Thai bird chilies)
    • Sausage Casing, optional
     
    NOTES: Omit all but one Thai chili for people who don't like the heat, but remember this sausage is supposed to be spicy! You can also add cilantro and green onions to the mix.
     

    For the galangal and ginger, lightly peel (but you don't have to), cut into thin discs, add to food processor, add just enough water to make a paste, set aside.
    For the lemon grass, remove the first layer of dry shoot and discard, on a bias cut off a small nub of the root, discard and continue with thin slices on the bias until you reach 4 inches to the top of the stringier part of the lemon grass. Add to the food processor and add enough water to make a paste, set aside. Mince the lime leaves and then the Thai chiles. Combine the lemon grass, ginger, galangal, lime leaves and Thai chiles together, (you can use a mortar and pestal for making ingredients into paste, or or at the least make sure they are at "finely" chopped.

    If you're grinding your own pork, cut the pork into large 1½ inch chunks, so they fit into your grinder shoot. In a large stainless steel bowl, put in the chunks of pork and put in your freezer depending on the amount for 30 minutes to an hour (you want the meat to be around 30-35 degrees, keeping the meat at this temperature assures that the fat does not smear which makes for a less tasty sausage experience). You also want a second larger stainless steel bowl to catch the ground meat and also the metal grinder attachments should also be put into the freezer for 30 minutes prior to grinding the sausage. Once at the correct temperature, place your large mixing bowl under the mixer/grinder attachment, with the meat in another large very cold bowl, grind the pork using the medium die.

    Mix the ground pork with the red curry paste, turmeric, soy sauce, Thai chiles and sugar.
    Now mix in the finely chopped galangal, ginger, lime zest/kaffir lime leaves and lemon grass.

    If your using the casing fill your sausages, otherwise you can pat out patties and then frying them like any sausage!

    Eat with Thai Sweet Chili Dipping Sauce and/or nuoc cham (a Vietnamese dipping sauce).