Phuket Sai Cham

Introduction to Phuket Sai Cham

Phuket Sai Cham, a traditional dish originating from the Phuket region of Thailand, is a beautifully crafted sausage that holds a special place in southern Thai cuisine. This savory delight is rich in both flavor and history, reflecting the unique culinary influences of the region. The name 'Sai Cham' combines the words 'Sai', meaning intestine, and 'Cham', which suggests blending or mixing ingredients, indicating the unique preparation process of filling the casing with a mixture of flavorful ingredients. Historically, this dish was developed as a method of preserving meats and utilizing available spices and herbs, leading to a harmonious blend of local tastes.

Ingredients

• Pork shoulder - 500g
• Lemongrass - 2 stalks
• Galangal - 5 slices
• Kaffir lime leaves - 3 leaves
• Shallots - 4 pieces
• Garlic - 5 cloves
• Coriander seeds - 1 tbsp
• Cumin - 1 tsp
• Red chili - 5 pieces (adjust to taste)
• Fish sauce - 2 tbsp
• Palm sugar - 1 tbsp
• Salt - 1 tsp
• Black pepper - 1 tsp
• Sausage casing - as needed

Preparation

Preparing the Filling

1. Begin by mincing the pork shoulder finely. A meat grinder or food processor can be used for a smoother consistency.
2. Chop the lemongrass, galangal, kaffir lime leaves, shallots, and garlic into small pieces. Using a mortar and pestle, pound them into a fine paste.
3. Toast the coriander seeds and cumin in a dry pan over medium heat until fragrant. Add the toasted spices, along with the red chili, to the paste and continue pounding until well combined.
4. Mix the spice paste with the minced pork, then add fish sauce, palm sugar, salt, and black pepper. Knead the mixture thoroughly to ensure even distribution of the spices.

Stuffing the Sausages

1. Soak the sausage casing in warm water for about 30 minutes to make it pliable. Rinse it thoroughly inside and out.
2. Using a sausage stuffer or a piping bag, carefully stuff the prepared meat mixture into the casing, ensuring there are no air pockets.
3. Tie off sections of the casing to create individual sausages, twisting the casing between each sausage or using kitchen twine.
4. Prick each sausage lightly with a pin to allow air to escape during cooking.

Cooking Process

1. Preheat your grill or cooking timer to medium heat.
2. Place the sausages on the grill and cook for about 10-12 minutes on each side, or until they are brown and cooked through. Be sure not to cook over too high heat to prevent the casing from bursting.
3. Alternatively, you can bake them in the oven at 180°C (350°F) for about 30-35 minutes.

Serving Suggestions

Phuket Sai Cham is best enjoyed with sticky rice or jasmine rice on the side, served with fresh herbs such as cilantro and mint for a refreshing contrast. It can also be paired with a simple salad of cucumbers and tomatoes dressed with lime juice and a touch of fish sauce. For an authentic experience, enjoy it alongside a spicy Thai dipping sauce known as Nam Jim.

This dish is not only great as a main course but also works wonderfully as an appetizer at gatherings, providing a flavorful first taste of Thai cuisine. Its aromatic spices and tender texture offer a delightful experience for the palate.