Every once in awhile my mom would buy fifteen to twenty pounds of meat just so we can make hmong sausages, pack them individually in Ziploc bags and then store them in the freezer. This supply would probably last us a month or two as we would only take one sausage rolled link out to oven for dinner. Hmong sausage I believe was inspired by Lao sausage, but of course they both taste different from one another. The distinct difference I believe is that Lao people use coriander and shallots and a few other seasonings while Hmong people uses different seasonings. Different Hmong families make it differently, but here is one of my family’s versions of Hmong sausage.
Ingredients for 10 servings: hmong sausage
- Natural 2-4 sausage casing (pig intestines-around 6 ft worth of casing). can be found in frozen aisle of asian markets.
- 5 IB of Ground pork (80% fat pork with skin, 20% lean. or just use 5 IB of pork belly)
- 1 batch of Chopped green onion
- 1 cup of minced cilantro
- 3 thumb sized ginger pieces- peeled then minced
- Minced 2 lemongrass stalk
- Salt for taste
- Oyster sauce
- 2 eggs
- Chopped chili peppers (for spice lovers) (optional)
- Cooking funnel -or- sausage machine maker
- strings to tie sausage ends
Sidenote: If you do not have a cooking funnel, you can use a plastic soda bottle. Cut half of the bottle and discard the bottom half. Use the top half and insert into your casing.
1. Take a few intestinal casings out and put in a bowl of warm water for a 5 minutes before using them.
2. meanwhile, In a large bowl, mix the remaining ingredients well, adjust with salt for taste. (microwave a spoon of filling for under a minute. taste, and add more salt to the mixture if needed)
3. Drain the bowl of water and bring the intestines to where you will stuff the intestine casings with your stuffing. stuff ’til firm but don’t overstuff (shouldn’t be more than 2 inches in diameter)
For those who hasn’t stuffed a sausage before:
Hold the open end of the intestine and insert the cooking funnel into the open end. scrunch the rest of the intestine casing up to the funnel. To do this. you need to turn on your sausage maker to let 1 TB of meat come through. the meat will give the right greasing for you to scrunch the rest of the casing up the funnel. When stuffing, make sure not to overstuff or the casing will break. if it does break, just cut if off and restart. it should be in 1.25 – 1.5 inches in diameter. This is just slightly bigger than the size of a quarter, coin.
4. Bake in oven at 350 degrees. use a toothpick to puncture the sausage in a couple areas, so that the juice inside sausage can pour out if needed. this also prevents any sausage “explosions.” once golden brown flip your sausage. cooking time should take about 25-35 minutes depending on your oven. take it out and cut the cooked sausages in thin diagonal pieces.