Thailand
Which meat is Thai sausage made of?
Sausage
There are many varieties of sausages known to Thai cuisine, some of which are specialities of a specific region of Thailand. From northern Thailand comes "sai ua", a grilled minced pork sausage flavored with curry paste and fresh herbs. Another grilled sausage is called "sai krok Isan", a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as Isan). Both sausages are commonly eaten with sticky rice, fresh vegetables, and a fresh "nam phrik" (Thai chilli paste) or some raw bird's eye chilies. They might also be served together with a refreshing Thai salad such as "som tum" (green papaya salad). Also very popular in Thailand is "naem", a raw fermented pork sausage similar to the Vietnamese "nem chua" and Laotian "som moo". This variety of sausage is often encountered as "yam naem" and "naem khluk", both of which are Thai salads. Adopted from Vietnam comes "mu yo". It is somewhat similar in taste and texture to liverwurst and, served with a "nam chim" (Thai dipping sauce), a popular snack in Thailand. It too can be used as an ingredient for Thai salads and as a meat ingredient in, for instance, Thai soups. "Kun chiang" is a dry and sweet Chinese sausage which has also been incorporated into the Thai culinary culture. Known as "lap cheong" by Cantonese, in Thailand it is most often used, again, as an ingredient for a Thai salad, "yam kun chiang", one that is normally only eaten together with "khao tom kui", a plain rice congee. A host of modern, factory-made, sausages have become popular as snacks in recent years. These most often resemble hot-dogs and frankfurters and are commonly sold grilled or deep-fried at street stalls, and served with a sweet, sticky and slightly spicy soy-based sauce.