Coriander Route

Thai Sausage – Si Uah Recipe

Coriander Route | December 5, 2016 | By

I just love making this sausage as a canape as guests arrive at my supper clubs because it showcases all the classic Thai ingredients and gives them a hint of things to come.

Nowadays there are so many horribly thick man made sausage casings that can taste like cardboard and ruin all your hard work. I find it’s best if you find a local butcher who can sell you some natural casings or if not they sell some great salted ones on Amazon that last for ages in the fridge.

First you need to make some red curry paste. I am going to blog the paste because next week because it is long winded process and you could use a pre-made paste or take a red curry paste recipe from a cookbook to make these sausages.

You will need:

500g pork – buy some with about 20% fat like spare rib and chop it by hand with a chopper because the texture of this makes a huge difference.

2 stalks of lemongrass – very very very finely sliced!

1 1/2 piece of galangal peeled and very finely chopped

4 red shallots very finely chopped

10 lime leaves stalks removed and finely chopped

2-3 tablespoons of red curry paste

1 1/2  teaspoons of turmeric

4 tablespoons of cooked Thai Jasmine rice

3 Garlic cloves finely chopped

1/2 teaspoon salt

1 tablespoon of fish sauce

5 coriander roots scraped and chopped very finely

Simply mix all the ingredients together very well and then stuff the sausage casings with them. When the sausages are all stuffed deep fry them for about five minutes until cooked at a medium heat. Don’t go too high on the temperature or they will burst.

I tend to pierce them with a bamboo skewer as they cook in the oil and that helps to take the pressure off them. Check that the pork is cooked by using a thermapen then remove them from the fryer.

Allow them to cool a little before slicing diagonally and serving on a pretty platter. Sprinkle with some coriander leaves if you’re feeling flashy X Enjoy…….