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  • sai ua northern Thai sausages slowly cooking on a Monolith Kamado Grillsai ua northern Thai sausages slowly grilling on a Monolith Kamado Grill
  • raw and uncooked sai ua northern Thai  pork sausage a Swaledale Butchers collaboration with London's finest Thai restaurant som saa
  • Best slowly grilled over charcoal, medium heat, northern Thai pork sausage a Swaledale Butchers x som saa collaboration

x som saa | sai ua Thai pork sausage 500g

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*Each sausage weighs approx. 500g*Limited x 3 per customer *Delivery 28-30 April only

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

Product description

Once again, we're collaborating with our great friends at London's highly-acclaimed Thai restaurant som saa to produce a limited run of a northern Thai sai ua sausages.

Belly and shoulder of free range Middle White pork is expertly spiced with som saa's curry paste and northern Thai spices to create a traditional sai ua full of flavour and fragrance. The richness of outdoor reared, heritage breed, dry-aged pork perfectly balancing the spiciness of the curry paste. 


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

*Filled into 100% natural casings.

*This product is naturally free-from gluten.

Allergy advice
For allergens see ingredients in bold.

Cooking & serving

Best slowly grilled over charcoal (medium heat) or pan-fried. Serve with fresh Thai herbs or a sour-spicy sweet 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 a pounded cucumber salad with peanuts and snake beans (tam dtaeng kwaa) and sticky rice.

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