Hmong sausage is usually always made with pork. However in my family, we also enjoy chicken sausage (my mother’s clever idea). This simpler and healthier version of hmong sausage is just as mouthwatering as any hmong or southeast asian sausages you will ever experience. No doubt that you’ll also enjoy it as much as my family does. Serve with steamed steamed rice, sticky rice and your favorite chili sambal too!
Ingredients for 6 servings:
- 2 Natural sausage casing. Can be found in frozen aisle at asian markets or buy on Amazon
- 2-3 IB of chicken (dark and white chicken meat)
- 2 thumb sized ginger pieces- peeled then minced;
- 4 lemongrass stalk;
- 1 handful of cilantro, coarsely minced
- 4-5 green onions, minced.
- 1 TB of Salt or more for taste.
- sausage machine maker (I got mine from Walmart online and also Amazon);
- optional: strings to tie sausage ends;
1. Take sausage casings out and soak in warm water for a few minutes before using.
2. mix the remaining ingredients listed above in a large mixing bowl. microwave a tablespoon worth for 30 seconds or until cooked. at this point, add more salt to the mixture if desired.
3. with the sausage casing, slip it onto the machine’s funnel. use the machine as directed to stuff the sausage casing. **stuff semi-firm (diameter should be within 1.25 to 1.5 inches in diameter. this is just slightly bigger than a quarter coin). stuffing too much will result in breakage. do not stuff the sausage casing to the very end. leave an inch at the end of the sausage link for space, as meat will expand while cooking.
4. Bake in oven at 350 degrees. Use a toothpick to puncture the sausage in several areas- you do this so that the juice inside the chicken sausage can pour out. in 12-15 minutes or until golden brown, flip your sausage with a tong(s). Cooking time should take about 20-25 minutes total. Take it out and cut the cooked sausages in thin diagonal pieces and serve with rice and pepper sauce.