Sawaddee ka welcome to hot Thai Kitchen today finally I'm going to show you how to make a Thai
sausage now there are a couple different types of Thai sausage the one we're making today is from
the north of Thailand it's called Sai ua so sai means intestine and ua in the northern Thai dialect
means to stuff so you know pretty straightforward there its pork sausages with tons of herbs and
it's spicy and it's so good with sticky rice or just on its own as a snack and it's one of the
easiest sausages to make at home so let's get started so the very basic level you're making
a curry paste you're mixing it with some ground pork and that's it you're done okay so the key
thing here is the curry paste so I've got here some dried chilies here I like to use our bold
chilies which I find gives a nice medium amount of spiciness okay I removed some seeds to cut
the spiciness but not all because I do want some heat in there and I'm just gonna throw
these in my coffee grinder well a couple lot of rebel chili pieces gotta get those okay so the
rest of the curry paste I am actually going to use my trusty immersion blender which I love for
making curry paste I've talked about this before if you're interested about it it is listed in my
kit up with a link in the description below it's a great tool for blending thick things like curry
paste okay so in here I'm going to add some herbs I've got here some lemongrass which I've chopped
up some galangal pieces which I've also chopped up and also some turmeric this is extremely important
turmeric is a key ingredient in this dish if you don't have whole which just looks like that if
you don't have that you can use powder turmeric instead no problem okay so all of this is gonna
go in all the chopped herbs some shallots and garlic and then of course some shrimp paste you
can't make a curry paste without shrimp paste so shrimp paste looks like this and this brand is
actually one that I find is more widely available outside of Thailand so that's why I want to show
you just the jar here come on there we go so the next ingredient is optional I'm just using it
because I have it and I don't really find it very often so if it's really excited to use it so this
is kaffir lime hey so we always use the leaves but I found the actual fruit yesterday so I'm actually
gonna use the zest in my curry paste which is usually what we end up using the zest for I've
already used half of it for something else so you only need half of a fruit and because it's bumpy I
don't like to use like a microplane grater because it's hard to grate something that's super rough so
I just take a knife and thinly slice off the green part try not to get too much of the white part cuz
that's bitter just FYI if you accidentally cut out too much of the white part this isn't too much but
if say for example you did put too much you just take one of these and use a sharp knife and go
like this to try to slice off as much of the white part as possible so now all that goes in so now
I'm gonna also add fish sauce in here just to help it grind a little bit that's it that's the only
seasoning that we have is fish sauce and that's it I'm gonna grind this up almost forgot to add my
chilies I was thinking that looks strangely dull yes don't forget your choice iguana that looks
pretty fine to me I love this thing save so much time but of course you can do this old-school in
a mortar and pestle if you wish all right so I've got some ground pork here and before you ask yes
you can do this with chicken yes you can do this with beef or whatever meat you like it's just not
done in Thailand in Thailand you see sight wood is always pork but if you're gonna make it yourself
go crazy with whatever you want as long as it's not lean we're making sausages here so you'll
want the fat or the your sausages are going to be dried so the curry paste goes in it's a lot a
curry paste for the amount of pork that's how you know it's gonna be delicious now before you mix
that in protect yourself and yes if you want to be intimate with your food you can do this without
gloves but you know just be careful where you put your hand afterwards because this is spicy okay
so once the curry paste and the pork have been mixed together well I'm gonna add my fresh herbs
so I've got some green onions some cilantro and some kaffir lime leaves which I finally finally
mint so you want to make sure with these you take out the center spine of the leaves you julienne
them as finely as you can and then run your knife one more time you want to be able to cut nice neat
slices you don't want you know big thick strings of kaffir lime leaves sticking out right so you
want fine fine fine pieces and just get these all mixed up okay so once you see that the greens are
evenly distributed that's it that's all you need to do so now you've got a decision to make you can
form the sausages however you like you want to go traditional and hardcore get sausage casing and go
through the process or if you don't have a lot of time you can just do sausage patties if you like I
am going to show you how you can make caseless sausages so we're still making sausage shaped
things but it'll be without having to go through the trouble of casing because for me anyway like
I don't even know where to go find sausage casing in vancouver and i imagine for many of you it's
not an easy process as well so that's why I want to share you this trick so let me clean up and
we'll be right back so this is the hard you can get your kids or your friends and your neighbors
involved and have a sausage making party so if you care about making the sausages the same size
I suggest is using a measuring cup or something 1/2 a cup is a good size I'm gonna dump my sausage
right in the middle now just gonna fold this over and press this down for half a cup I think about
8 inches here's a little pro tip it's very useful to know how long your body parts are so for me I
know that my hand span is 8 inches so when I need to do something and I think I need 8 inches I just
put my hand against it and I know that that's 8 inches then I know my thumbs two inches and
so on and so forth and so very handy information okay so I need a little bit longer and you can do
meatballs you can do any shape you want okay that looks perfect so now I'm gonna just roll the rest
of this up tie the ends like old-fashioned toffee smooth out any you know any bumps any unevenness
and that's it I got one sausage check out my sausages at this point you want to let these
sit in the fridge for at least at least two hours I like to do with the day before it'll help these
firm up cooking would be a lot easier when they're a little firmer but most importantly the flavors
need time to mingle and marry the herbs and spices need time to penetrate every molecule of the pork
so regardless of how you make this whether you stuff it you make patties you make balls whatever
you do give the sausages time regardless oh one more thing - I should have said earlier is if this
is your first time making make sure you taste the mixture before you form them just you know cook
a little bit in the microwave or on a skillet to see if it needs more salt if it needs more spicy
so you can fix it before it's too late all right so let these sit and we'll be right back sausage
cooking time so depending on how you decided to form your sausage it's going to affect how you
cook them four patties just go ahead and fry them on a skillet if you've stopped them grilling them
is traditional over the barbecue but for these because they are super delicate there's a bit
of an art to it so what I do is I first start them out on a sheet pan like this with foil underneath
and as they cook and firm up so I'm gonna do them under the broiler by the way and as they cook and
firm up they're gonna release a lot of liquid and I don't want to keep them sort of stewing in their
own juices so once they firm up I transfer them onto a rack and let them finish off dry and the
reason why I don't want to start them on the rack from the beginning is because my rack is too wide
and it'll dig into the sausage right however I've discovered that Adams toaster oven has
this rack which I think will work really well so I'm gonna try it out for today it still got these
drain holes so if you've got something like this definitely try it out look it was like the rack
was made for my sausages okay so under the broiler until each side is nice and brown then you go and
rotate them so that they're all browned all over and it should take about 4 to 5 minutes per side
look at these sausages they look and smell so good although I thought I've made them all the same
size so I'm not sure what happened to that one extra long I've let these cool a little bit you
don't want to be cutting these when they're piping hot or the juices they're gonna come gushing out
and by the way this rack worked out pretty well however I think next time I have to remember to
oil the rack first because the first flip was a little bit sticky let's do the middle guy here and
always slice on a bias for prettier presentation yes perfect that turmeric yellow color from the
turmeric came through still looks nice and juicy oh yeah so normally you would serve this with like
some sticky rice maybe with some fresh vegetables but for now mmm I swear you've never had a sausage
so flavorful I mean it's tender its juicy but the herbs man the herbs just really come out just the
right amount of spice you taste the turmeric you taste the lemongrass the lime leaves I mean it's
really an amazing combination and and I know that you might be tempted to just like get store-bought
curry paste and then just put it in instead of the curry paste that we made I really encourage you to
make it from scratch because there is something in that unique combat of turmeric and those herbs
that makes it--what its own thing so delicious oh so good all right let's finish this video
so I can go and eat all of this so the recipe as always will be on hot Thai Kitchen calm when you
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your next CD [ __ ] tiny check out these sausages they look so good although I could have sworn
I made them all the same size open I don't know what happened to that one we got a little excited