PostHeaderIcon Delicious Hmong Sausage – Hnyuv Ntxwm Hmoob

Hmong sausage

Hmong sausage


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 and usually add a bit more vegetable ingredients. 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 sausage casing (pig intestines).  can be found in frozen aisle of asian markets.
  • 2 IB of Ground pork belly w/fat
  • a small handful of Chopped green onion
  • a small hadfull of Chopped cilantro
  • 2-3 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 2 intestine casings out and put the rest in the freezer. put these 2 casings in a bowl of warm water for a coupel minutes before using them.
2. Into a large bowl, mix the remaining ingredients well, adjust with salt for taste.
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.

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. you can tie the end of the intestine to ensure the stuffing won’t fall out.

Stuff the casing with the meat mixture, making sure to not over stuff. Once the casing is filled, you can tie off the loose end with a piece of string.

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. once golden brown flip your sausage. cooking time should take about 25-35 minutes. take it out and cut the cooked sausages in thin diagonal pieces.

4 Responses to “Delicious Hmong Sausage – Hnyuv Ntxwm Hmoob”

  • pelicano says:

    Love this sausage with nam prik and khao nyao- thanks for sharing!

  • Hmong says:

    You are correct! sausage with pepper and sticky rice is exactly the way you should enjoy it :)

  • Jennifer says:

    Just found your blog googling Hmong Sausage. :) Our neighbors are Cambodian and brought us over Hmong Sausage tonight and sticky rice. It was so nice and sweet of them but I was kind of curious what was in it because they warned us it would be spicy. It was really good.

  • Hmong says:

    For a more juicy succulent sausage, people would add more pork fat and minced green onions in this recipe.

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