• x som saa | sai ua Thai Pork Sausage
  • x som saa | sai ua Thai Pork Sausage
  • x som saa | sai ua Thai Pork Sausage
  • x som saa | sai ua Thai Pork Sausage
  • x som saa | sai ua Thai Pork Sausage

x som saa | sai ua Thai Pork Sausage 500g

£11.95

Sold out
  • Each sausage weighs approx. 500g
We currently have 0 remaining in stock.

For delivery 9-11 May

  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Cook on the BBQ
  • great for home smoking

Product description

We are delighted to welcome back to the spotlight, for an unprecedented fourth appearance in our collaboration series, som saa's sai ua Thai Pork Sausage. This was actually the first collaboration we ever embarked upon, and it’s certainly proved to be one of the most popular!

It’s the perfect partnership; combining the talent and knowledge of the wonderful folk at som saa, with the sausage making expertise of our butchery team. Together, we pay homage to this staple of northern Thai cuisine, and bring you a totally awesome, unique and ‘different’ sausage.

Belly and shoulder of pork* are expertly spiced with som saa's curry paste and northern Thai spices, seasoned with shrimp paste and fish sauce, and fragranced with makrut lime zest and herbs. The richness of the dry-aged pork is perfectly balanced by the spiciness of the curry paste; these components come together in a most harmonious way to deliver a traditional sai ua that’s bursting with flavour. It’s unlike anything you’ll taste in the European sausage repertoire, and promises to give your barbecue a most exciting twist.

Our long-time friends Andy and Mark, backed by their incredible team, have been delighting diners with their regional and highly authentic Thai cuisine at their site on Commercial Road since way back in 2016; and what a triumph it has been. To have the confidence to serve traditional regional Thai food in a central London restaurant is one thing, but to have the skills to actually pull it off is next level cooking. We at Swaledale are very proud to have played a part in som saa’s phenomenal journey, and long may it continue!

*We use the same quality whole muscle cuts in our pork sausages, as we sell fresh to our restaurant chefs; our high welfare, heritage breed Middle White and Tamworth pork has an exceptional depth-of-flavour and natural marbling throughout. Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage. Swaledale x som saa sai ua Thai pork sausage is Always Fresh Never Frozen®, handmade in small batches, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Ingredients

Pork shoulder and belly (83%), red curry paste (dried chillies, fresh shallot, fresh garlic, fresh Thai galangal, fresh lemongrass, fresh coriander root, shrimp paste (crustaceans), fresh red birds eye chillies, fresh makrut lime zest, ground white pepper, ground cumin seed, ground coriander seed), nam pla fish sauce (fish), fresh coriander, fresh long leaf coriander, fresh Vietnamese mint, fresh makrut lime leaf, curry powder, laap spice.

  • Allergy advice for allergens see ingredients in bold
  • Filled into 100% natural casings
  • sai ua sausage is naturally free-from gluten

Cooking advice

Where possible, we suggest slowly cooking sai ua sausage over the smouldering embers of a barbecue, so the fat is not forced out. Serve with fresh Thai herbs or a sweet, spicy and sour Thai salad and sticky rice.

Alternatively, fusion-style in a fluffy ciabatta roll stuffed with fresh Thai herbs, as a starter with a simple dipping sauce, or as a more substantial meal alongside tam dtaeng kwaa* and sticky rice.

*Mark Dobbie's pounded cucumber salad w/ peanuts & beans (tam dtaeng kwaa) Thai salad recipe is published on our journal.

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