Growing up, I remember spending hours making Spicy Lao Sausage.
It was so hard to make. We would sit there for hours trying to stuff the casing by using a spoon or funnel with a chop stick. I dreaded the task and if it weren’t for how tasty these sausages are, I think we would have given up.
Thank Goodness for Kitchen Appliances
But technology has a way of making life easier. Whoever came up with the sausage stuffing machine is a genius! I love this machine and everyone always asks me where I got it from. It doesn’t require electricity and it can do 10lbs at a time.
It’s so simple to use and easy to wash. It only takes two people to make the sausage. Sausages are a breeze to make with this machine. I even had my kids help me when they were little. It’s so much fun and satisfying to see the sausages come out.
The most time consuming task is preparing the ingredients. But then again, having a food processor is another time saver! These are the tools every cook should have in the kitchen.
Now that it’s so much fun to make Lao sausage, why not have a Spicy Lao sausage making party like we did?
The ingredients for tasty Spicy Lao Sausage
Having friends over to help prepare the ingredients will make the process even quicker. The lemongrass, kaffir leaves, chilies and shallots need to be finely chopped. They give the sausage an amazing aroma. The sausage is perfectly seasoned with salt and oyster sauce. MSG is optional. It’s different from any other sausage!
The best thing about a sausage party is you get to sit down, eat the delicious sausages and taste your hard work.
How to cook and serve Lao Sausages
This is a very traditional Lao dish and they are perfect with sticky rice, papaya salad or a sauce such as jeow het. Grill them for your next BBQ. You can also broil or bake them!
Spicy Lao Sausage is a delicious combination of pork, chili, lemongrass, kaffir leaves and shallots . It is seasoned to perfection and is guaranteed to make your backyard BBQ smell amazing!
- 24 lb ground pork
- 3 lb pork snout boiled and finely chopped
- 4 lb pork fat boiled and finely chopped
- 4 Cups shallots chopped finely
- 4 Cups lemongrass chopped finely
- 4 Cups kaffir leaves stems removed, finely chopped
- 2 Cups chili flakes can be adjusted
- 0.5 Cups salt
- 0.5 Cups MSG optional
- 2 Cups oyster sauce
- Sausage casing
Boil the pork snout for about 30 minutes. Finely chop
Boil the pork fat for about 30 minutes. Finely chop.
In a food processor, finely chop the lemongrass, shallots, kaffir leaves separately.
In a bowl mix all the ingredients.
Rinse the sausage casing and run water through the casing.
Add the stuffing to the machine. Put the casing on the stuffing funnel and tie the end.
Slowly turn the handle so the stuffing comes out and fills the casing. Use a skewer to pierce the casing to release any air bubbles.
Tie the end of the casing once it is filled. Twist the sausage to create links or use kitchen string to tie the links.
BBQ on the grill, broil or bake until the internal temp is at least 165°F.
Usually, I buy the frozen kind, but this time, I felt like making it from scratch. I am so glad I found this recipe! Way better than store-bought, that’s for sure! It might take a little more time, but it is well worth it!
You can make a lot and then freeze it.
Absolutely delicious! My friend made this for a small get together with our other friends and it was so tasty! I just had to ask her for the recipe. I recommend trying this recipe.
Hi.. I really like your recipe for Laos sausage. I am new to sausage making,and this is one I want to try, sweet/spicy longganisa is another, I noticed you use about 30# of meat. How many sausage did that yield?
Cheers
Steve
Hi Steve!
30lbs of meat makes A LOT of sausages. I usually make it with friends so we can split it. We freeze the sausages and defrost them as we go. If you’re just making for your family, I would suggest you divide the recipe and make maybe 10lbs first. I’m guessing this will make you a good 20-30 sausages. Hope you enjoy the Lao Sausages. Please let me know how they turn out 🙂
Will do, my stuffer is on order, so I am hoping next week.
I have a question, I have tried to use lemongrass once and all I had was hard inedible pieces, how and what part of lemongrass is used???
Cheers
A good stuffer makes all the difference!
The white part and a little bit of the green part is what you should use. I usually slice it thinly before putting it in a food processor. You want it to be chopped very finely.
Ty😊
May I ask, why boil snout and fat first!
Cheers
Uggg!!!
I should ask all questions in one message…sorry
When you state, for example, 2c, in your measurements, you do mean 2cups??
Yes 2C means 2 cups 🙂
I appreciate all your comments and questions!
Hi.. I was wondering, I am getting ready to make sausage this weekend if my casings show up, I was going to add a mix of snout and pork belly but I was wondering why you boil first???
Cheers
Steve
Hi Steve!
I boil it first so its easier to chop to the desired size. The snout and ears give the sausage a nice texture but you can totally leave it out. I would just make sure you substitute it with pork fat to keep the sausage moist. Good luck!
I have to apologize… I’m not sure why but some of your replies are in my inbox and some went to spam. I appreciate all info, I’m using 1.5 lb pork belly to 8.5lbs pork butt. Pork belly has a thick fat cap on it and pork belly was about 25% fat/75% pork ratio.
No worries! Hope it turned out delicious 🙂