Lao Sausages
Lao Sausages
I’ve only ever had frozen store bought Lao sausages. They’re pretty good. Making them homemade from scratch is light years better and really easy to do if you have a sausage stuffer. Traditionally, the sausage has lemongrass, lime leaves, shallots, chili flakes, oyster sauce, and finely chopped pieces of pig snout. I was planning to add them in, but my Asian market was out of stock if pork nose, so I omitted it. Once the bulk sausage is piped through the casings and twisted, you can grill, broil, or pan fry the links. I broiled the sausages for 8 minutes a side. They turned out just about perfect. The sausages are typically served with sticky rice and papaya salad, but I served them with some stir fried green beans.
Equipment
- food processor
- sausage stuffer
Ingredients
- 5 lbs ground pork 65% lean
- 1 cup lemongrass chopped finely in a food processor
- 1 cup lime leaves chopped finely in a food processor
- 1 cup shallots finely chopped
- 1/2 cup oyster sauce
- 1/3 cup chili flakes
- 1/4 cup salt
- sausage casings
Instructions
- Mix together all of the ingredients. Place in the refrigerator for an hour before stuffing.
- Squirt the sausage into the casings. Twist to 6”; about 1/4-1/3lb each link.
- Turn on your oven’s broiler. Place the sausages on a rack on a baking sheet lined in foil.
- Broil the sausages for 8 minutes a side. Let rest for 5 minutes before serving.
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