Hmong Style Sausages
User Reviews
5
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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
Description
This recipe details making traditional Hmong Style Sausages starting from chunks of pork shoulder or belly fat, cured briefly with kosher salt overnight. Aromatics such as garlic, black pepper, minced ginger, green onion, cilantro, and fresh Thai green chiles add fresh and spicy flavor. Lime juice and fish sauce add acidity and umami, while ice water helps achieve the right texture.
The seasoned meat is ground through a coarse die while cold to maintain optimal consistency. Mixing the meat with the liquids by hand creates a firm, sticky mixture that holds together once stuffed into hog casings. The sausages are formed into coils and then linked by pinching and twisting.
The blend of fresh herbs and chiles provides a bright herbal and spicy profile unique to Hmong sausage. The use of lime juice and fish sauce contrasts nicely with the pork’s richness. The ground texture and seasoning balance results in sausages with a distinct taste and aromatic quality.
The recipe notes that Thai basil may be substituted for or added to the cilantro to adjust herb flavors.
Ingredients
- 5 pounds pork shoulder or belly, fatty
- 36 grams kosher salt about 2 tablespoons plus a teaspoon
- 1 head garlic peeled and chopped
- 1 teaspoon black pepper ground
- 1/4 cup ginger fresh, minced
- 4 green onion chopped
- 1 cup cilantro chopped, fresh
- 5-10 thai green chile chopped, fresh
- 1/4 cup lime juice
- 1/4 cup water ice
- 2 tablespoons fish sauce
- Hog casings
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
- Using Thai basil in place of cilantro offers a different herbal note if preferred.
- Ensure meat and grinding equipment are well chilled to produce the proper sausage texture.
- Salt curing overnight helps the meat bind better during mixing and stuffing.
- Mix liquids and meat thoroughly by hand to develop a sticky texture for cohesion in the sausages.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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