Xai Ua Gai (Northern Thai Chicken Sausage)
Xai Ua Gai (sometimes written Sai Ua Gai) is a Northern Thai chicken sausage. The term breaks down like this:Sai Ua means “stuffed intestine,” referring to sausage.Gai means “chicken.”So, Xai Ua Gai literally means “chicken sausage.”Traditionally, Sai Ua is made with pork, but this version uses ground chicken instead. It’s seasoned with an aromatic mix of lemongrass, kaffir lime leaves, galangal, garlic, shallots, chili, and curry paste—giving it that vibrant balance of spicy, herbal, and slightly tangy northern Thai flavor. The mixture is stuffed into casings, then grilled or roasted until golden and sizzling.
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Ingredients
For the sausage mixture
- 1 pound ground chicken (about 1 lb) (thigh meat preferred for juiciness)
- 3 tablespoons red curry paste (store-bought or homemade)
- 4 kaffir lime leaves , finely sliced
- 1 stalk lemongrass , finely minced (tender inner part only)
- 1 thumb-size galangal , finely minced or grated
- 2 shallots , finely diced
- 3 cloves garlic , minced
- 1 handful cilantro leaves and stems , finely chopped
- 2 green onions , thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar (palm sugar if possible)
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon lime juice
- 1 teaspoon chili flakes (optional, for extra heat)
- Natural sausage casings (optional — or form into patties if casings unavailable)
- bit oil for grilling
Instructions
Prepare the flavor base
- In a large bowl, combine the curry paste, kaffir lime leaves, lemongrass, galangal, shallots, garlic, cilantro, and green onions. Use a mortar and pestle or food processor to blend it more smoothly if you prefer a finer texture.
Mix the sausage filling
- Add the ground chicken, fish sauce, sugar, salt, lime juice, and chili flakes. Mix very well — knead it for a few minutes with your hand or a spoon until sticky and cohesive. This helps it hold together like a sausage.
Stuff or shape
- If using casings, rinse them, then fill them with the chicken mixture using a sausage stuffer or piping bag. Twist into medium links.
- If not using casings, shape the mixture into sausage-shaped logs or small patties.
Cook the sausages
- Grill, grill-pan fry, or bake:
- Grill: Cook over medium heat, about 10–12 minutes, turning until golden and cooked through.
- Pan-fry: Add a small amount of oil and fry over medium heat until browned on both sides.
- Bake: 190°C / 375°F for 20–25 minutes, turning once for even browning.
Serve
- Slice and serve hot with sticky rice, fresh vegetables, or a side of Nam Prik Noom (northern Thai green chili dip). Garnish with lime wedges.
You can use pork instead of chicken for Sai Ua Moo (the classic version).
Adding a bit of coconut cream (1–2 tbsp) makes the texture richer.
Leftover sausages are delicious chopped into fried rice or noodles.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 199kcal (10%)Carbohydrates: 6g (2%)Protein: 21g (42%)Fat: 10g (15%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 98mg (33%)Sodium: 723mg (31%)Potassium: 699mg (20%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 2051IU (41%)Vitamin C: 5mg (6%)Calcium: 42mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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