Sai Oua

Every nation and region has its own version of sausages and the type from the north of Thailand, sai oua, is one that packs a spicy punch. Literally translated from Thai as intestines (sai) and the local dialect for “to stuff” (oua), the minced pork sausage is seasoned with garlic, herbs, red curry paste and chilli.

Enjoy them with sticky rice as an entrée if you will but they’re equally delish as an hors-d’oeuvre at a whisky party.