Jenuine Cuisine

Spicy Lao Sausage – ໄສ້ອົ່ວ

Jen Jen
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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!

5 from 2 votes
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Spicy Lao Sausage

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!

Course: Main Course
Cuisine: Laotian
Servings: 6
Author: Jen Jen
Ingredients
  • 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
Instructions
Prepare The Ingredients

  1. Boil the pork snout for about 30 minutes. Finely chop

  2. Boil the pork fat for about 30 minutes. Finely chop.

  3. In a food processor, finely chop the lemongrass, shallots, kaffir leaves separately.

  4. In a bowl mix all the ingredients.

Stuffing the sausage casing

  1. Rinse the sausage casing and run water through the casing. 

  2. Add the stuffing to the machine. Put the casing on the stuffing funnel and tie the end.

  3. 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. 

  4. Tie the end of the casing once it is filled. Twist the sausage to create links or use kitchen string to tie the links.

  5. BBQ on the grill, broil or bake until the internal temp is at least 165°F.