Lao sausage

For the similarly named Northern Thai and Shan sausage, see Sai ua.

Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (Lao: ໄສ້ອັ່ວ) or Sai Gork / Sai Kork (Lao: ໄສ້ກອກ), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce.

Another variant is known as "soured Lao sausage". It uses cooked Lao sticky rice as an additional ingredient in the filling, which is then allowed to "sour" at room temperature for a couple of days.

Other types of Lao sausages are "Mam" (beef liver sausage) and "Sai Gork Leuat" (blood sausage).

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Lao cuisine

Staples / Entrees	Larb Sticky rice Ping gai Mok Lao sausage Som moo Goi Pon pa Som phak Lao beef jerky Lard na Pad khing Pad sen lon Pad see ew Pad kee mao Pad Lao

Soups / Stews	Feu Khao poon Khao soi Khao piak (sen) Gaeng nor mai Sousi pa Tom kha Tom sua Tom yum Tom kheung nai Gaeng jeud Or lam Orm

Salads / Wraps	Nam khao Tam mak hoong Nam tok Soop nor mai Yum sen lon Pun Luang prabang salad

Snacks / Desserts	Nam waan Khao tom Kaipen Khanom mor gaeng Khanom sun Sticky rice with mango Vun

Beverages	Beerlao Lao coffee Lao tea Lao hai Lao-Lao

Condiments	Jeow bong Jeow mak len Jeow het Jeow mak gork Padaek Nam pa Kapi

Utensils	Khok Saak Huad Mor nung Mor kharng Mor gaeng

Lao sausage

See also

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