This popular sausage dish can be made with pork or beef It is cooked though grilling or deep-frying and typically served with sticky rice.
Nutrition
Sai Aour is high protein, fat, calcium, phosphorus and iron from the pork. The herbs and spices have vitamins A, B1, B2, B3 (niacin) and beta carotene.Ingredient
1 kg. minced pork
300 grams pork intestine (sausage casing)
10 each sliced kaffir lime leaves
2 tbsp. sliced coriander leaves
2 tbsp. sliced spring onion
Ingredients for curry
10 dried chilies
1 tbsp. thinly sliced galangal
2 tbsp. thinly sliced lemongrass
¼ cup thinly sliced red shallot
20 each garlic cloves
2 tbsp. shrimp paste
1 tsp. salt
How-to
1. Pound all of the ingredients for the curry in a mortar until well blended.2. Clean the pork intestine both inside and outside. Soak in salted water for 10 minutes.
3. Mix the minced pork and curry paste together.
4. Add the spring onion, coriander and kaffir lime leaves and mix.
5. Tie one end of the pork casing with string then use a funnel to force the mixture into the casing. Prevent air bubbles from forming, and do not over-stuff it. Tie the other end. Now the sausage is ready to cook.
6. Grill on low heat, keeping watch. Flip and poke for 45 minutes or until golden brown.
Tips
For best results, use a bamboo skewer to poke holes in the casing. Poke it before and during the cooking process, this will make sure that the sausage doesn't break while cooking. Roasted on a charcoal fire to make it more aromatic.
