作法
- 把香茅、萊姆葉、南薑、薑黃、辣椒、大蒜、紅蔥與香菜根放入石臼中，搗成細膩芬芳的橙綠色香料醬。需穩定搗十五分鐘；顏色與精油就是這道菜。
- 豬肉手剁或粗略絞碎。與香料醬、魚露和鹽混合。用力揉三分鐘，至混合物有黏性、能成團。
- 蓋上冷藏至少一小時，最好過夜——風味需時間滲入肉中。
- 腸衣沖洗，套上灌腸器，把肉餡灌入。封口後盤成扁平螺旋狀，直徑約20公分；用竹籤十字固定。
- 在中火炭爐上烤，每兩分鐘翻面一次，總共約20分鐘。腸衣應劈啪爆裂，顏色轉為鏽紅——用籤刺入，肉汁應清澈。
- 離火靜置五分鐘。切片配糯米飯、生高麗菜、生長豆與nam prik num（烤青辣椒醬）享用。
Common questions
Can 清邁香腸（Sai Ua） be made ahead?
清邁香腸（Sai Ua） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 清邁香腸（Sai Ua） spicy?
清邁香腸（Sai Ua） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 清邁香腸（Sai Ua） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 清邁香腸（Sai Ua） to make at home?
清邁香腸（Sai Ua） sits at intermediate difficulty — total time about 65 minutes. The ingredients are not unusual but the timing requires attention.
Can 清邁香腸（Sai Ua） be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
清邁香腸是泰北（蘭納）香腸中最知名的，是清邁市場與廟會的常駐料理。香料份量是它與較溫和的伊善sai krok或越南發酵的nem chua的區別：卡菲爾萊姆葉是它的指紋。週日市場的一盤清邁香腸是現切現吃的，一手拿糯米飯，一手拿一片生高麗菜降火。
