Among the many delicacies in Thailand you can’t miss the sausages that are ever more a part of Thai’s food culture. You will find these ubiquitous five delicious Thai sausages in most food carts bursting with flavours.
The northern regions of Thailand are famous for their sausages which have spread to the Burmese region as well. It is more common in the Mae Hong Son, Chiang Mai, and Chiang Rai provinces of Thailand.
Like other countries sausage is usually made of minced or ground meatwith a skin/ casing made of intestines around it to protect the meat from spoiling. The primary difference is that most of the street vendors in Thailand grill various types of sausages which are offered with a bag of sticky rice.
Thai sausages are generally made of ground porkaccompanied by an array of fresh chilies, ginger, roasted peanuts, cabbage leaves and cilantro.There are many regional variations in sausage recipes and is often spiced with herbs or chili paste. Beef is also used in the sausages in the Isaan region of Thailand.
It is the herbs and spices used that make it Thai and set these sausages apart to the rest of the world.
We bring to you the five most delicious Thai sausages.
Sai oua is a pork sausage flavored with a variety of herbs and spices, including lemongrass, chilies, galangal, garlic, onion, fish sauce and kaffir lime leaves.Sai means intestine and uameans, to stuff. It is also known as Chiang Mai sausage or spicy northern sausage popular to that region. Sai oua has a complex flavor with an aroma of herbs. It is slightly coarse and dry compared to other sausages and is steamed and grilled on charcoal for a distinct flavour.
One of the most popular sausages made of pork skin, garlic, chillies and sticky rice, it is fermented in a pot and is native to Isan innorthern Thailand. There are two kinds of Naem sausage;Yam naemkhaothot also known as naemkhluk is made of crumbled, crispy curried rice balls,fermented pork sausage and herbs. The other sausage is Yam naem (sot)made in yam style with sour pork sausage, lemongrass, chillies, onions and peanuts, and seasoned with nampla (fish sauce). Naem is also used as an ingredient in a variety of recipes, including stir fries, fried rice, and salads.
Another sausage originating from the Northeastern province of Isaan, made of pork and spiced with garlic and white peppercorns. The intense flavor comes from the pork that is fermented for several days lending a tangy- tart note that adds to its richness.The rice added to this enhances the flavor making Sai KrokIsaanan irresistible sausage. It is shaped into a string of small balls, which is grilled over charcoal.
Moo Yoris a white pork sausage made out of ground pork and aromatic seasonings usually wrapped in banana leaves.It has a mild flavour and is used as an ingredient to support bold Thai flavors. It can be eaten either steamed or fried and is normal to cut them into slices.
Koon chiang means Chinese sausage in Thai and is quite popular in Thai cooking.It is madewithpork, sake, sugar, and soy sauce and is quite dry. This sausage can befried and eaten with rice and also be used as an ingredient in salads like koonchiang and Thai fried rice.
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