Grill, Salads

Chiang Mai Sausage Kofte – Sai Ua – ไส้อั่ว

Chiang Mai Sausage Kofte - Sai Ua - ไส้อั่ว
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Servings Prep Time
about 20 Sticks 30 minutes
Cook Time Passive Time
15-18 minutes 1 hour to overnight
Servings Prep Time
about 20 Sticks 30 minutes
Cook Time Passive Time
15-18 minutes 1 hour to overnight
Chiang Mai Sausage Kofte - Sai Ua - ไส้อั่ว
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
about 20 Sticks 30 minutes
Cook Time Passive Time
15-18 minutes 1 hour to overnight
Servings Prep Time
about 20 Sticks 30 minutes
Cook Time Passive Time
15-18 minutes 1 hour to overnight
Ingredients
Servings: Sticks
Units:
Instructions
  1. Either chop the ginger or galangal, lemongrass, garlic, shallots, lime leaves, red chilli and coriander root finely and pound in a pestle and mortar or blitz in a food processor with enough oil to get it moving until you have a coarse paste. Mix into the pork well with the rest of the ingredients . Let it rest for the flavours to penetrate for at least an hour.
  2. Mould your pork mix onto the soaked skewers. You should end up with around 20. Put them in the fridge to firm up for around an hour. A little tip..... Always keep your hands a little wet when making kebabs or meatballs, it makes it a lot easier to handle.
  3. Heat your grill or barbecue to medium low. If you're using charcoal pile one side of the barbecue higher with charcoal than the other. Start with the smaller side. Cook for around 12-15 minutes on low until cooked through and starting to colour. Turn the skewers every couple of minutes and move them around the grill to ensure even cooking. If the meat is burning too quickly you can snip off any burnt bits with scissors. You don't want any real coulour until the 10 - 12 minute mark!
  4. Once they are nearly cooked through, turn up the heat and brown for a few minutes to finish them off. Serve with the cucumber, cabbage or lettuce and roasted peanuts.
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