Makes about a foot of sausage:
Ingredients (again, these are approximate ingredients since I did not write them down except for the pork. I do remember measuring that.):
1 lb of pork shoulder, chopped or grinded
1/4 cup of cilantro, finely chopped
1/4 cup green onions,finely chopped
2 tbsp ginger, minced
2 tbsp lemon grass, white part only, minced
1 tbsp garlic, minced
1 tbsp shallots, finely chopped
1/2 tbsp Thai chili peppers, finely chopped
1 tbsp of fish sauce
1/2 tsp of salt
1/4 tsp of sugar
These are the herbs I used to make sausage. I forgot to measure these exactly, but I did not use all the ginger pictured here. I remember that I used about 1 tablespoon of peppers and the sausage came out pretty hot, so I would advise to use half of that. Of course the peppers are optional if you don't like it hot:
Mix the meat, herbs, fish sauce, salt and sugar together. Also use gloves to mix and stuff this because the hot peppers will burn your hand. Also, at this point you want to take a small piece and form it into a pattie and pan fry until cooked to see how you like it. Adjust any seasonings per your taste.
I cut up a plastic bottle of soda and used the nozzle as my stuffing tool. Simply wrap the casing around the nozzle and stuff the meat through. I would show that picture, but my blog is rated G. :p I admit I couldn't stop laughing when I tried to take the picture. It just looked wrong! Anyway, I ended up cutting the plastic down more than the picture below to make it easier and faster to stuff (almost down to the nozzle):
I did not store mine overnight. You can certainly do so if you like. I made these on another occasion and the flavorings still tasted the same to me when I cooked it right away. How I cooked these were by broiling them in the oven for about 15 minutes at 375 degrees. I wanted them more brown and crispy, so I ended up pan frying them for about 5-10 minutes. After I made these, I found some more references on making Laotian sausage. The difference I have seen with Laotian sausage vs. Hmong sausage is that the Laotian brand is made with sticky rice, lemongrass, garlic and green onions. Many I've seen did not have cilantro or ginger in it. I haven't tried this recipe yet, but here is one of the recipes I found from Laocook:
Here is the basic recipe for our version of the Lao Style Sausage. The fat to meat ratio is very important, we use 1:5, but it is all down to personal taste. This recipe will produce about 3kg.
2kg Coarse Minced Pork Neck
400g Coarse Minced Pork fat
20g Chopped Coriander Stems (Cilantro)
100g Finely Diced Shallot
10g Chopped Garlic
50g Chopped Spring Onion (Scallions)
7 Finely chopped Lime Leaves
70g Finely Chopped Dill
50g Red Chilli Paste (we make our own, but you can use Red Thai Curry Paste)
150g Finely Diced Red Pepper
50g Chopped Lemon Grass, white part only
5g White Pepper
3tbsp Fish Sauce
3tbsp Soy Sauce
3tbsp Oyster Sauce
100g Corn Flour (used to help bind the ingredients)
Mix all the ingredients except the Natural Casings. Allow the ingredients get to know each other by placing them in a covered container overnight.
The following day taste the mixture by taking a small amount and shaping it in to a burger and frying it. Adjust seasoning to your personal taste then stuff in to the Natural Casings and shape as required. Make sure to use a pin to puncture the skin at intervals to allow air to escape.
We find them best cooked in an oven set to around 150ºC for around 15 minutes.
They can also be steamed, then browned in a hot pan for colouring.
Some versions of these sausages appear more “red”. For this you can add a few teaspoons of Paprika Powder to the mix.