Lao sausage

For the similarly named Northern Thai and Shan sausage, see Sai ua.

Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (Lao: ໄສ້ອັ່ວ) or Sai Gork / Sai Kork (Lao: ໄສ້ກອກ), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce.

Another variant is known as "soured Lao sausage". It uses cooked Lao sticky rice as an additional ingredient in the filling, which is then allowed to "sour" at room temperature for a couple of days.

Other types of Lao sausages are "Mam" (beef liver sausage) and "Sai Gork Leuat" (blood sausage).

External links

Food portal
  • Sai Ua Moo (pork sausage) recipe
  • Tum Mak Houng, Ping Pa, Sai Ua