This Northern Thai-style beef sausage bursts with fiery chilies, fragrant herbs, and deep umami notes—each bite a heady mix of texture and bold complexity. It’s smoky, juicy, and unapologetically flavorful, making it a centerpiece worthy of your next grill session.
Ingredients Breakdown
The base of this sausage relies heavily on a vibrant aromatic blend that includes turmeric, galangal, lemongrass, and makrut lime leaves. Turmeric and galangal lend earthy, citrusy depth, while lemongrass injects a high, lemony lift. Makrut lime leaves, finely chopped, perfume the sausage with floral brightness that cuts through the richness.
The seasoning profile is equally complex. Dried puya chilies provide heat and body without overwhelming the palate. Palm sugar balances the savory depth of shrimp paste, while fish sauce and garlic create a rich umami foundation. These ingredients aren’t just for heat—they are precision tools, balancing sweet, salty, sour, and pungent.
Beef chuck offers the ideal balance of flavor and tenderness. Its marbling and structure absorb spices well and remain juicy when grilled. The addition of beef fat is crucial for succulence—moisture is locked in, and every bite stays luscious. This 3:1 ratio of meat to fat ensures both structure and flavor are balanced.
Natural hog casings are traditional and preferred. They offer that signature snap, allow for even cooking, and hold up well on the grill. Soaking them in warm water before use softens and flushes out any residual salt, making them pliable and easy to work with.
Making the Curry Paste from Scratch
Start by rehydrating the dried chilies in hot water. This not only softens them for pounding but also deepens their flavor. Once drained and chopped, the chilies become the base for an intensely aromatic paste.
The paste must be pounded by hand—this allows the fibrous lemongrass and galangal to break down slowly, releasing oils and building a smooth, unified texture. The mortar and pestle aren’t just tools here; they are essential for developing richness.
Order matters. Begin with the tougher ingredients—chilies, lemongrass, galangal—then move into the shallots and garlic. Finish with the softer, wetter ingredients like cilantro stems, lime leaves, and palm sugar. Shrimp paste and fish sauce bind it all together, enriching the mixture into something savory, spiced, and distinctly Thai.
Step-by-Step Sausage Preparation
Before grinding, every component must be cold. Chilling the grinder parts, bowls, and meat keeps the fat from smearing and ensures a clean grind, which is critical for texture and emulsification.
Once ground through a coarse die, the beef and fat should be kept cold over ice. Incorporating the spice paste, chopped herbs, and salt happens in a chilled mixing bowl using a stand mixer paddle attachment. Mixing activates the myosin in the meat, allowing the sausage to bind tightly. This process shouldn’t take long—just until the mixture becomes tacky and uniform.
A quick pan-fried patty test is the moment of truth. This step ensures seasoning is dialed in before committing to the entire batch. Adjust as needed, particularly salt and chili powder, based on your flavor preference.
Stuff the sausage mixture into soaked hog casings using a sausage stuffer. Twist into links or shape into coils, threading two skewers crosswise through each coil to keep its form while grilling. This not only makes handling easier but ensures even cooking.
Grilling is the final transformation. Use direct heat from fully ashed-over charcoal. Flip the coils occasionally for deep golden char without burning. When the internal temperature reaches 155–160°F, they’re done—firm, juicy, and fragrant. Let them rest, then slice diagonally for a beautiful presentation.
Recipe Tips & Frequently Asked Questions
Chill everything: grinder parts, mixing bowls, and meat for the best texture
Keeping all equipment and ingredients cold prevents the fat from melting too early, ensuring a tight, juicy sausage.
Don’t rush the paste: proper pounding unlocks maximum depth
Take your time to break down fibrous aromatics completely to achieve a paste that’s smooth, fragrant, and full-bodied.
Adjust heat with toasted chili powder based on your spice tolerance
Phrik phon adds smoky depth—start with a small amount, then increase based on your desired level of heat.
Avoid overmixing the meat to keep the texture springy, not dense
Mix just until the sausage becomes sticky and uniform—any more and you risk a rubbery bite.
Can I make the paste in a food processor instead of using a mortar and pestle?
Yes, though texture and flavor extraction won’t be as developed. If using a processor, pulse slowly and scrape down often.
What can I use if I can’t find hog casings?
Synthetic collagen casings work in a pinch. Alternatively, form the sausage into patties or logs and grill or pan-fry.
How long will the uncooked sausages keep in the fridge or freezer?
Refrigerated, they last up to 3 days. For longer storage, freeze them tightly wrapped for up to 2 months.
Can I cook these sausages in a skillet or oven if I don’t have a grill?
Yes. Sear them in a hot skillet and finish in the oven at 350°F until they reach 160°F internally.
What to Serve With This Recipe
Sticky rice is a classic companion. Its neutral flavor soaks up the sausage’s spice while providing comforting chew. Pair it with nam prik noom—a roasted green chili dip—and sliced cucumbers tossed with mint and lime for a cool contrast.
Lime wedges add brightness, while pickled shallots and roasted peanuts offer tang and crunch. These elements bring balance and allow the sausage’s bold flavor to shine.
For a party spread, serve sausage coils whole on a board with dipping sauces like tamarind-chili glaze or sweet garlic soy. Slice them tableside for a bit of drama and convenience.
Drink pairings can range from chilled lemongrass soda to a frosty Thai lager. Thai iced tea adds a sweet and creamy contrast for those who prefer non-alcoholic options.
Creative Variations
Use ground chicken thigh and chicken fat for a leaner yet flavorful alternative. The lighter meat soaks in spices and makes a great summer-friendly option.
Roasted sticky rice powder can be folded into the sausage mix for added texture and nuttiness. It’s traditional in many Northern Thai preparations and brings a subtle crunch.
Swap the chilies. Guajillo chilies provide fruitiness, while árbol adds sharp, fiery heat. Adjust the blend based on your heat preference and what’s available.
Add toasted cumin or coriander seeds for deeper, earthy undertones. These spices layer beautifully with the existing flavors without overpowering them.
This Beef Northern Thai Sausage is a bold, handcrafted dish that captures the essence of Thai street food and open-flame cooking. Each bite delivers smoke, spice, and a rush of herbs that dance on the palate.
Perfect for festive cookouts or intimate dinners, this sausage recipe is as much about the experience as the taste. Serve it fresh off the grill, and let the aroma do the talking.
Ingredients
For the Paste
8 dried puya chilies, stemmed and seeded
1 tablespoon fish sauce
1 tablespoon palm sugar, softened
1 1/2 teaspoons Thai shrimp paste
3 fresh makrut lime leaves, central stems removed, leaves roughly chopped
1 ounce cilantro stems, coarsely chopped
3 2-inch pieces turmeric, peeled and chopped
2 medium shallots, peeled and chopped
9 garlic cloves, peeled
1 2-inch piece galangal, peeled and chopped
3 stalks lemongrass, tender inner portions only, thinly sliced
For the Sausage
2 1/2 lbs beef chuck or shoulder
3/4 lb beef fat
6 fresh makrut lime leaves, central stems removed, leaves finely chopped
1 cup fresh cilantro leaves, roughly chopped
2 teaspoons kosher salt, plus more as needed
Thai toasted chili powder (phrik phon), to taste
Hog casings, for stuffing
Instructions
Place the dried puya chilies in a bowl and cover with hot water. Let them soak for 10 minutes to soften, then drain and chop coarsely. Transfer the chilies to a mortar and pestle and pound them until fully broken down into a paste. Gradually add the lemongrass, galangal, turmeric, shallots, garlic, cilantro stems, lime leaves, palm sugar, shrimp paste, and fish sauce. Work each ingredient in thoroughly, pounding until a thick, cohesive paste forms. Set aside once the mixture becomes smooth and aromatic.
Place the grinder parts, including the large cutting die, along with the mixing bowl and paddle attachment of a stand mixer, into the freezer to chill. Spread the cubed beef and beef fat evenly on a baking sheet and place in the freezer for 30 to 60 minutes, or until firm but not frozen.
Using the chilled grinder and large die, grind the beef and fat into a mixing bowl set over another bowl filled with ice. This keeps the mixture cold and safe during processing. Add the prepared spice paste, finely chopped lime leaves, cilantro, and salt to the ground meat. Attach the chilled paddle and bowl to the stand mixer and blend the mixture on low speed for about 1 minute, just until evenly seasoned and lightly sticky.
Form a small patty from the sausage mixture and pan-fry it over medium-high heat until cooked through. Taste and adjust seasoning—add more salt or toasted chili powder as needed to achieve the desired balance of heat and saltiness.
Once seasoned to your liking, stuff the sausage mixture into soaked hog casings. Twist the links to seal or tie with butcher’s twine. Shape the filled sausage into coils and secure them by threading two skewers through each coil in a crisscross fashion to help maintain their shape during grilling.
Light a chimney starter three-quarters full of charcoal. When the coals are fully lit and coated in gray ash, arrange them in an even layer across the charcoal grate. Set the cooking grate in place, cover, and allow the grill to preheat for about 5 minutes. Clean and oil the grill grate thoroughly.
Grill the sausage coils directly over the hot coals, turning occasionally to ensure even browning. Cook until deeply golden on the outside and the internal temperature reaches 155–160°F, about 10 minutes.
Transfer the sausages to a cutting board and allow them to rest for 5 minutes. Remove the skewers, slice on a diagonal into 1-inch pieces, and arrange on a platter. Serve immediately while warm and fragrant.
Beef Northern Thai Sausage Recipe
Ingredients
For the Paste
- 8 dried puya chilies stemmed and seeded
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar softened
- 1 1/2 teaspoons Thai shrimp paste
- 3 fresh makrut lime leaves central stems removed, leaves roughly chopped
- 1 ounce cilantro stems coarsely chopped
- 3 2- inch pieces turmeric peeled and chopped
- 2 medium shallots peeled and chopped
- 9 garlic cloves peeled
- 1 2- inch piece galangal peeled and chopped
- 3 stalks lemongrass tender inner portions only, thinly sliced
For the Sausage
- 2 1/2 lbs beef chuck or shoulder
- 3/4 lb beef fat
- 6 fresh makrut lime leaves central stems removed, leaves finely chopped
- 1 cup fresh cilantro leaves roughly chopped
- 2 teaspoons kosher salt plus more as needed
- Thai toasted chili powder phrik phon, to taste
- Hog casings for stuffing
Instructions
- Place the dried puya chilies in a bowl and cover with hot water. Let them soak for 10 minutes to soften, then drain and chop coarsely. Transfer the chilies to a mortar and pestle and pound them until fully broken down into a paste. Gradually add the lemongrass, galangal, turmeric, shallots, garlic, cilantro stems, lime leaves, palm sugar, shrimp paste, and fish sauce. Work each ingredient in thoroughly, pounding until a thick, cohesive paste forms. Set aside once the mixture becomes smooth and aromatic.
- Place the grinder parts, including the large cutting die, along with the mixing bowl and paddle attachment of a stand mixer, into the freezer to chill. Spread the cubed beef and beef fat evenly on a baking sheet and place in the freezer for 30 to 60 minutes, or until firm but not frozen.
- Using the chilled grinder and large die, grind the beef and fat into a mixing bowl set over another bowl filled with ice. This keeps the mixture cold and safe during processing. Add the prepared spice paste, finely chopped lime leaves, cilantro, and salt to the ground meat. Attach the chilled paddle and bowl to the stand mixer and blend the mixture on low speed for about 1 minute, just until evenly seasoned and lightly sticky.
- Form a small patty from the sausage mixture and pan-fry it over medium-high heat until cooked through. Taste and adjust seasoning—add more salt or toasted chili powder as needed to achieve the desired balance of heat and saltiness.
- Once seasoned to your liking, stuff the sausage mixture into soaked hog casings. Twist the links to seal or tie with butcher’s twine. Shape the filled sausage into coils and secure them by threading two skewers through each coil in a crisscross fashion to help maintain their shape during grilling.
- Light a chimney starter three-quarters full of charcoal. When the coals are fully lit and coated in gray ash, arrange them in an even layer across the charcoal grate. Set the cooking grate in place, cover, and allow the grill to preheat for about 5 minutes. Clean and oil the grill grate thoroughly.
- Grill the sausage coils directly over the hot coals, turning occasionally to ensure even browning. Cook until deeply golden on the outside and the internal temperature reaches 155–160°F, about 10 minutes.
- Transfer the sausages to a cutting board and allow them to rest for 5 minutes. Remove the skewers, slice on a diagonal into 1-inch pieces, and arrange on a platter. Serve immediately while warm and fragrant.
