Pink Salmon Northern-style Sausage (ไส้อั่ว)

Northern Thai-Style Salmon Sausage (ไส้อั่วแซลมอน) – A Fresh Twist on a Classic! If you love the bold, herby flavors of Northern Thailand’s Sai Oua but want something a little lighter, our wild-caught Pink Salmon Sai Oua is just for you! We’ve taken the classic flavors of this beloved sausage and given it a fresh twist—using pink salmon instead of pork, while keeping all the fragrant Thai herbs and spices that make it so special. Each bite is packed with lemongrass, kaffir lime leaves, galangal, garlic, coriander, and a touch of chili—but don’t worry, we’ve made it milder so everyone can enjoy! Wrapped in natural casing and gently cooked to bring out all the rich, aromatic flavors, this sausage is perfect for grilling, pan-frying, or even slicing into a salad for a burst of Northern Thai goodness. The sausage are pre-cooked. Thaw in the refrigerator overnight or at 3 hours prior to cooking; Simply pan-fry for 5 minutes on low - medium heat and cover with a lid OR Place in a 200°C oven for 8 minutes until a golden-brown crust forms. Ingredients: Wild-caught Pink salmon, lemongrass, galangal, red onion, chili flake, turmeric, coriander, kaffir lime, garlic, fleur de sel salt, chicken egg, Red Boat fish sauce.