Hmong Style Sausages
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Servings
20 links
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Calories
108 kcal
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Course
Main Course
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Cuisine
Asian
Hmong Style Sausages
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 5 pounds fatty pork shoulder or belly
- 36 grams (about 2 tablespoons plus a teaspoon) Kosher salt
- 1 head garlic, peeled and chopped
- 1 teaspoon ground black pepper
- 1/4 cup minced fresh ginger
- 4 chopped green onions
- 1 cup chopped fresh cilantro
- 5-10 chopped fresh thai green chiles
- 1/4 cup lime juice
- 1/4 cup ice water
- 2 tablespoons fish sauce
- Hog casings
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Instructions
- Chop the meat and fat into chunks of about 1-inch across, mix with the salt and set in the fridge overnight; this helps the sausage bind better.
- Mix all the herbs and spices together and mix with the meat and fat. Put the meat, the blade, die and auger from the meat grinder into the freezer for 1 hour.
- Take out some hog casings and set in a bowl of very warm water.
- Grind the meat through a coarse (6mm or 6.5mm) die. If the meat is any warmer that about 35 degrees Fahrenheit, put it back in the freezer until it cools below this point.
- Pour all three liquids over the meat and mix well with your (very clean) hands for 90 seconds to 2 minutes. You want the meat to bind to itself and form one sticky, cohesive mass.
- Stuff the sausage into the casings. Do this in large coils first, and be sure not to stuff the casings too tight at the outset. When all the meat is in casings, twist off links by pinching the sausage down and twisting it away from you. Go down the coil and pinch off another link. Twist off this link toward you. Keep doing this for the whole batch. (This video shows how I do it.) Or, you could tie them off with butcher’s string.
- Hang the sausages in a cool place for a few hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
- If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.
Notes
- You can substitute or add in some Thai basil for the cilantro if you want.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
1g
(0%)
Protein
14g
(28%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
46mg
(15%)
Sodium
893mg
(37%)
Potassium
269mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
91IU
(2%)
Vitamin C
4mg
(4%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20links
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 893mg | 37% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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