The Thai northern-style grilled herb sausage is Sai Oua.
Sai oua is a seasoned sausage especially associated with northern Thailand and northern Laos. It is usually made from coarsely chopped, fatty pork mixed with lemongrass, galangal, makrut lime leaves, shallots, cilantro, garlic, chilies, fish sauce, and spices. The sausage is commonly grilled and sliced before serving.
Its name literally refers to stuffing an intestine, reflecting the traditional sausage-making method. Sai oua is also called northern Thai sausage or Chiang Mai sausage, although it is part of a broader Lao and mainland Southeast Asian food tradition. It is often served with sticky rice, fresh ginger, chilies, or other northern Thai accompaniments.
A common mix-up is Sai Krok Isan, another Thai sausage. Sai krok Isan comes from northeastern Thailand and is characteristically fermented with sticky rice, giving it a tangier flavor. Gai Yang is grilled chicken, while Moo Ping is grilled pork skewers; neither is a sausage.