Question: What kind of meat is the Thai sausage called sai ua made out of?
About the article "Sausage", section "Thailand".

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Sai ua (, ) is a grilled pork sausage from Northern Thailand and Northeastern Burma.
In Thailand it is one of the typical foods of the northernmost Mae Hong Son, Chiang Mai and Chiang Rai Provinces and it has become very popular in the rest of Thailand as well.
Its name in Thai comes from "sai" (intestine) and from "ua" (to stuff).
In Shan State this sausage is known as "Sai long phik" and it is sometimes referred to as "Chiang Mai sausage" in English.
"Sai ua" contains minced pork meat, herbs, spices and "kaeng khua" red curry paste.
It is usually eaten grilled along with sticky rice and other dishes or served as a snack or starter.
Traditionally "Sai ua" was a home-made sausage, but nowadays it is commercialized in some stores. 
There are many varieties of sausages known to Thai cuisine, some of which are specialities of a specific region of Thailand.
From northern Thailand comes "sai ua", a grilled minced pork sausage flavored with curry paste and fresh herbs.
Another grilled sausage is called "sai krok Isan", a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as Isan).
Both sausages are commonly eaten with sticky rice, fresh vegetables, and a fresh "nam phrik" (Thai chilli paste) or some raw bird's eye chilies.
They might also be served together with a refreshing Thai salad such as "som tum" (green papaya salad).
Also very popular in Thailand is "naem", a raw fermented pork sausage similar to the Vietnamese "nem chua" and Laotian "som moo".
This variety of sausage is often encountered as "yam naem" and "naem khluk", both of which are Thai salads.
Adopted from Vietnam comes "mu yo".
It is somewhat similar in taste and texture to liverwurst and, served with a "nam chim" (Thai dipping sauce), a popular snack in Thailand.
It too can be used as an ingredient for Thai salads and as a meat ingredient in, for instance, Thai soups.
"Kun chiang" is a dry and sweet Chinese sausage which has also been incorporated into the Thai culinary culture.
Known as "lap cheong" by Cantonese, in Thailand it is most often used, again, as an ingredient for a Thai salad, "yam kun chiang", one that is normally only eaten together with "khao tom kui", a plain rice congee.
A host of modern, factory-made, sausages have become popular as snacks in recent years.
These most often resemble hot-dogs and frankfurters and are commonly sold grilled or deep-fried at street stalls, and served with a sweet, sticky and slightly spicy soy-based sauce.
Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (Lao: ໄສ້ອັ່ວ) or Sai Gork / Sai Kork (Lao: ໄສ້ກອກ), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce.
Another variant is known as "soured Lao sausage".
It uses cooked Lao sticky rice as an additional ingredient in the filling, which is then allowed to "sour" at room temperature for a couple of days.
Other types of Lao sausages are "Mam" (beef liver sausage) and "Sai Gork Leuat" (blood sausage). 
Red curry (; , , "lit: spicy soup") is a popular Thai dish consisting of curry paste to which coconut milk is added.
The base is properly made with a mortar and pestle, and remains moist throughout the preparation process.
The main ingredients are garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass.
Common additives are fish sauce, sugar, Thai eggplant, bamboo shoots, thai basil ("bai horapha"), and meat such as chicken, beef, pork, shrimp, frog, snake or duck.
Tofu, meat analogues or vegetables such as pumpkin can be substituted as a pseudo-vegetarian option, but due to the presence of shrimp paste in curry paste, substituting protein does not make the dish vegetarian.
There are, however, vegetarian red curry pastes available.
This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice.
Red curry paste itself is the core flavouring for a number of other non-related dishes such "Thot man pla" (fish cakes) and "sai ua" (grilled Chiang Mai sausage). 
In Thai, the Chinese sausage "la chang" is called "kun chiang" () after its name in the Teochew dialect ("kwan chiang" in Teochew), the dominant Chinese language within the Thai Chinese community.
It is used in several Chinese dishes by the sizeable Thai Chinese community, and also in some Thai dishes such as "yam kun chiang", a Thai salad made with this sausage.
There is also Chinese sausage made with Snake-headed Fish ("Pla chon"; ) meat.