Night + Market by Yenbamroong Kris & Snyder Garrett

Author:Yenbamroong, Kris & Snyder, Garrett [Yenbamroong, Kris]
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2017-10-02T16:00:00+00:00

NORTHERN-STYLE HERB SAUSAGE

SAI UAH

Makes about six 6-inch links

The name sai uah comes from the Northern Thai dialect. It can refer to lots of things beside sausage—guts, intestine, the filling that goes inside dumplings—but most people associate it with a specific pork-and-herb sausage you find in Chiang Mai, Chiang Rai, and all the Northern towns in between. You’ll see market vendors, street carts, and small restaurants grilling it over smoldering charcoal (almost smoking it, really) and selling hacked-off segments to eat as a snack or to take home for later. I’ve been eating this stuff since I could chew solid food—there is never a bad time for Northern sausage.

The most defining aspect of sai uah is its depth of seasoning. There are a lot of fragrant and herbaceous dimensions to it—lemongrass, lime, curry paste, cilantro, turmeric, roasted chiles, coconut milk—that all meld together to produce a maximalist sausage experience. In some ways, it’s the antithesis of sai krok (Isaan Sour Sausage → this page), which is seasoned only minimally and develops its complex flavors through fermentation.

The most obvious application for this sausage is to stuff it into casings, but you could also cook it in the same way you would chorizo or any other seasoned ground meat. Shape it into flat patties and fry in a skillet to eat with fried eggs for breakfast. Cook it with tomato sauce to make a face-melting spaghetti. Stuff it into some big mild green peppers with sticky rice and bake it in the oven. Or sauté it with onions and garlic to make Sai Uah Tacos → this page.

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