Sai oua (Chiang Mai herb sausage patties)
Northern Thai pork sausage packed with lemongrass, galangal, lime leaf and curry paste, shaped into patties so there are no casings to fight.
- Time40 min
- LevelEasy
- Costabout £1.56 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the lemongrass, shallots, garlic, galangal and lime leaves in a small blender with a splash of water and blitz to a rough paste. Or chop everything very finely.
- 2
Tip the paste into a bowl with the mince, curry paste, fish sauce, pepper, salt and coriander. Mix well with your hands for 2 minutes until sticky and well combined.
2 min - 3
Fry a teaspoon of the mixture in a small pan, then taste it and add more salt or curry paste if needed.
- 4
Heat the oven to 220°C (200°C fan). Shape the mixture into 8 flat patties about 2 cm thick and arrange on an oiled baking tray.
- 5
Bake for 10 minutes, turn the patties, then bake for another 10 minutes until browned and cooked through with no pink.
20 min - 6
Serve hot with lime wedges, sticky rice, cucumber slices and fresh chillies.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.