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Name: Sai Oua (Northern Thai Sausage)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Minced pork; 1/4 c Bai pak chi (coriander or; 1 tb Hom daeng (shallot); chopped; 1 ts Phom kha (galangal or lao; 1 ts Salt; 1 tb Kapi (fermented shrimp; 1 tb Takhrai (lemon grass) very; 1 ts Black Pepper freshly ground; 1/4 c Lime juice; 1 tb Prik ki nu (green Birdseye; 1/4 c Kratiem (garlic); minced

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INGREDIENTS

1 lb Minced pork
1/4 c Bai pak chi (coriander or
1 tb Hom daeng (shallot); chopped
1 ts Phom kha (galangal or lao
1 ts Salt
1 tb Kapi (fermented shrimp
1 tb Takhrai (lemon grass) very
1 ts Black Pepper ; freshly ground
1/4 c Lime juice
1 tb Prik ki nu (green Birdseye
1/4 c Kratiem (garlic); minced

Servings

INSTRUCTIONS

Date: Tue, 14 May 1996 12:52:12 -0700 From: "Colonel I. F. K. Philpott" This is a quite different sausage, this time from the Chiang Mai region of northern Thailand. It can be formed into sausages about 4" long, or into hamburger style patties or meatballs (delicous in guaitiao (noodle soup)) make sure the lemon grass is very finely chopped (put it through a food processor or grind in a mortar and pestle). Combine all the ingredients and stuff a sausage casing and form 4" sausages, or form into patties or meatballs. fry or broil until cooking to your taste. Traditionally this is served with sticky rice. These sausages are also sold, spiked on wooden skewers, as popular "hawker food" throught Thailand, and eaten as you walk along the roadway... CHILE-HEADS DIGEST V2 #320 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Sai Oua (Northern Thai Sausage)

1 lb Minced pork
1/4 c Bai pak chi (coriander or
1 tb Hom daeng (shallot); chopped
1 ts Phom kha (galangal or lao
1 ts Salt
1 tb Kapi (fermented shrimp
1 tb Takhrai (lemon grass) very
1 ts Black Pepper freshly ground
1/4 c Lime juice
1 tb Prik ki nu (green Birdseye
1/4 c Kratiem (garlic); minced

Date: Tue, 14 May 1996 12:52:12 -0700    From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>  This is a quite different sausage, this time from the Chiang Mai region of  northern Thailand.    It can be formed into sausages about 4" long, or into hamburger style  patties or meatballs (delicous in guaitiao (noodle soup))    make sure the lemon grass is very finely chopped (put it through a food  processor or grind in a mortar and pestle).  Combine all the ingredients  and stuff a sausage casing and form 4" sausages, or form into patties or  meatballs.  fry or broil until cooking to your taste.    Traditionally this is served with sticky rice. These sausages are also  sold, spiked on wooden skewers, as popular "hawker food" throught Thailand,  and eaten as you walk along the roadway...    CHILE-HEADS DIGEST V2 #320    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (129g)
Recipe Makes: 4 Servings

Calories: 304
Calories from Fat: 214 (70%)

Amt Per Serving		% DV

	Total Fat 23.8g	32 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.2g
Cholesterol 80.6mg		25 %
Sodium 63.9mg		2 %
Potassium 364.6mg		10 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2g
Protein 19.2g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 304

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