Northern Thai sausage, traditionally known as Sai Ua, is celebrated for its bold blend of aromatic herbs, warm spices, and savory flavors. Unlike many traditional European sausages, Sai Ua is seasoned with ingredients such as lemongrass, kaffir lime leaves, garlic, ginger, chilies, and fragrant curry spices, creating a vibrant flavor that has made it one of Thailand's most beloved regional specialties.
At Dufour Gourmet, we've taken inspiration from these classic Northern Thai flavors to create our artisanal Chicken Thai Style sausage. Made with premium chicken and carefully balanced herbs and spices, it delivers the bright, aromatic character of Thai cuisine while remaining versatile enough for everyday cooking.
One of our favorite ways to enjoy it is in a simple Thai-inspired fried rice. The sausage adds rich flavor and satisfying texture, while jasmine or day-old short-grain rice, fresh vegetables, eggs, and a splash of soy sauce come together to create a quick, restaurant-quality meal that's perfect for lunch or dinner.
In this recipe, we'll show you how to transform a few fresh ingredients and our Chicken Thai Style Sausage into an easy, flavorful fried rice that's ready in under 30 minutes. Before we get cooking, let's explore what makes Thai sausage so unique.
What Is Thai Sausage?
When most people think of sausage, they picture familiar favorites like hot dogs, bratwurst, or kielbasa. Thailand, however, has a rich tradition of regional sausages that showcase the country's signature balance of fresh herbs, spices, and bold flavors.
Rather than relying primarily on smoking or curing, many Thai sausages are seasoned with ingredients such as garlic, lemongrass, galangal, chilies, kaffir lime leaves, and aromatic herbs. Some are grilled and enjoyed fresh, while others are naturally fermented before cooking, creating a pleasantly tangy flavor and distinctive aroma.
Thai sausages are enjoyed throughout the country as street food, snacks, or as part of a complete meal. Vendors often grill them over charcoal and serve them with sticky rice, fresh vegetables, herbs, and spicy dipping sauces. Their distinctive flavors have also made them increasingly popular in Thai restaurants around the world, including New York City.
One of the best-known varieties is Sai Ua, a specialty from Northern Thailand, particularly the Chiang Mai region. Traditionally made with pork, Sai Ua combines red curry paste, lemongrass, garlic, shallots, turmeric, kaffir lime leaves, and fresh herbs to create a juicy, aromatic sausage with a savory, mildly spicy flavor.
Our Chicken Thai Style Sausage is inspired by these traditional Northern Thai flavors while offering a lighter, chicken-based alternative. It pairs especially well with fried rice, noodle dishes, grilled vegetables, or simply served with jasmine rice.
Popular Types of Thai Sausage
Sai Ua
Sai Ua is perhaps Thailand's most recognizable regional sausage. Originating in Northern Thailand, it is known for its fragrant blend of lemongrass, galangal, kaffir lime leaves, garlic, shallots, turmeric, and red curry paste. Traditionally grilled over charcoal, Sai Ua is commonly served with sticky rice and fresh vegetables.
Sai Krok Isan
Originating in northeastern Thailand (Isan), Sai Krok Isan is a fermented pork sausage with a pleasantly tangy flavor. The fermentation process gives it its signature sourness, making it a favorite street food. It is typically enjoyed with sticky rice, cabbage, fresh ginger, and bird's eye chilies.
Naem
Naem is another traditional fermented pork specialty found throughout Thailand. It is seasoned with garlic and fermented with cooked rice, developing a bright, tangy flavor. Depending on the region, it may be wrapped in banana leaves or stuffed into casings before fermentation. Naem can be enjoyed on its own, grilled, or incorporated into dishes such as fried rice and omelets.
Moo Yor
Moo Yor is a smooth, finely ground pork sausage with a texture similar to bologna or mortadella. Wrapped in banana leaves and gently cooked, it has a mild, savory flavor that makes it a versatile ingredient in sandwiches, salads, noodle soups, and stir-fries. Its close cousin, Vietnamese chả lụa, is a classic filling in bánh mì sandwiches, helping introduce many North Americans to this style of Southeast Asian sausage.
Kun Chiang
Kun Chiang is a sweet Chinese-style sausage that has become especially popular in Thailand. Made with pork and lightly sweetened, it is commonly sliced and pan-fried before being served with rice, rice porridge, or fried rice. Its sweet and savory flavor makes it a versatile ingredient in many Asian dishes.
Thai Chicken Sausage Kimchi Fried Rice
This Thai-inspired fusion recipe combines the bold, aromatic flavors of our Chicken Thai Style Sausage with the tangy kick of kimchi. Ready in about 30 minutes, it's a satisfying weeknight meal that's perfect for using leftover rice.
Ingredients
For the fried rice:
- 1 pack Dufour Gourmet Chicken Thai Style Sausage
- 1 medium onion, diced
- 1 garlic clove, minced
- 3–4 scallions, sliced
- 2–3 cups kimchi, roughly chopped
- 2 cups cooked day-old short- or medium-grain white rice
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2–3 tablespoons soy sauce, or to taste
- 1 egg per serving
- Roasted sesame seeds, for garnish
Optional vegetables:
- Diced carrots
- Green peas
- Bok choy
- Bell peppers
Prepare the Fried Rice
- Heat the vegetable oil in a large cast-iron skillet or wok over medium-high heat.
- Add the onion and cook until softened and translucent, about 2–3 minutes.
- Stir in the garlic and scallions. Add the sesame oil and cook for another 1–2 minutes until fragrant.
- Add the soy sauce and stir to coat the vegetables.
- Stir in the chopped kimchi (or your favorite vegetables if you prefer a milder version).
- Add the cooked rice, breaking up any clumps, and stir-fry until everything is evenly combined and heated through.
Cook the Dufour Gourmet Thai Chicken Sausage
- While the rice cooks, heat 1 tablespoon of vegetable oil (or a combination of oil and butter) in a separate skillet over medium heat.
- Add the sausages and cook for about 2–3 minutes per side, or until nicely browned and fully heated through.
- Slice the sausages into bite-sized pieces and keep warm.
Fry the Eggs
Cook one sunny-side-up egg for each serving.
Serve
Divide the fried rice among serving bowls, top with the sliced Thai Chicken Sausage and a fried egg, then garnish with sliced scallions and roasted sesame seeds. Serve immediately.
Serving Suggestions
This Thai Chicken Sausage Kimchi Fried Rice pairs well with cucumber salad, steamed edamame, pickled vegetables, or fresh cilantro and lime wedges. For extra heat, drizzle with sriracha or top with sliced Thai chilies. Leftovers also make an excellent lunch the next day.
Bringing Thai-Inspired Flavors to Your Table
Thai sausage is a wonderful example of how fresh herbs, aromatic spices, and traditional cooking techniques can transform simple ingredients into something truly memorable. From the fragrant Sai Ua of Northern Thailand to the tangy fermented sausages of the Isan region, each variety reflects the rich culinary heritage and regional diversity of Thai cuisine.
Inspired by these bold flavors, our Dufour Gourmet Chicken Thai Style Sausage offers a delicious and versatile way to bring a taste of Thailand into your own kitchen. Whether served in this flavorful kimchi fried rice, sliced into a noodle bowl, tucked into a bánh mì-inspired sandwich, or simply grilled and enjoyed with jasmine rice and fresh vegetables, it's an easy way to create satisfying meals any day of the week.
We hope this recipe inspires you to explore new flavors and discover just how versatile Thai-inspired sausage can be. Happy cooking and Bon Appétit!
