Si Uah Thai Sausage Recipe

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 not going to blog the paste because it is long winded process and you could use a pre-made paste or take a red curry paste recipe from any cookbook to make these sausages.


Si Uah Thai Sausage
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  1. 500g pork with about 20% fat. Spare rib is ideal for this.
  2. 2 stalks of lemongrass very finely chopped otherwise it will taste woody and tear the sausage skin
  3. 1 1/2 inch piece of galangal peeled and very finely chopped
  4. 4 shallots very finely chopped
  5. 2-3 tablespoons of red curry paste
  6. 1 1/2 tablespoons of fresh turmeric powder
  7. 4 tablespoons of cooked Thai jasmine rice
  8. 3 garlic cloves finely chopped
  9. 1/2 teaspoon of fine salt
  10. 1 tablespoon of fish sauce
  11. 5 coriander roots scraped and very finely chopped
  1. Firstly mince the meat by hand with a chopper by repeatedly hitting it. It is really important to mince it finely by hand because the texture is much better.
  2. Place in a bowl and mix in all the other ingredients well and then stuff them into the sausage casing and make up sausages that are about six inches long.
  3. When the sausages are stuffed deep fry them at a medium heat for about five minutes until a skewer inserted in them runs dry. Don't have the temperature too high or they will burst.
  4. Allow them to cool a little before slicing them diagonally and serving on a platter sprinkled with chopped coriander leaves.
Carole Mason






Carole Mason

Freelance food writer - Author of Mae's Ancient Thai Food

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Carole Mason

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