This hearty traditional hmong food has tasty simple flavors that you will enjoy. this is a simple yet delicious snack that can fill you up quick! Hmong stores always have a deli section where you can try these out first if you don’t believe me! It can be difficult when you first learn to make these but with some practice it’ll come easy and will be quite fun to make!
Preparation: 1 hour. Cooking: 1 hour
Ingredients for Two 2 feet long sausages:
- 4 cups of raw sweet rice (aka sticky rice)
- 1 thumb size length ginger
- 1 pound of ground pork
- 1/3 TB sea salt
- cups of water
- 2 pork casings, around 2 ft each.
Special Utensils: sausage stuffing tube. Chopstick. Steamer.
1) Soak rice with water 3 inches above its surface for at least 6 hours, preferably overnight.
2) In a wok, cook minced ginger for a few minutes. Mix in the ground pork and cook for another few minutes til cooked. Add 3 cups of water and bring to a boil. Pour in the rice and mix. Turn off the heat and let it cool for a bit before you start stuffing sausages.
3) Meanwhile, soak pork casings in water for 5 minutes before using. Cut casings to 2 feet lengths (or shorter if it’s easier for you to handle).
4) Now you can begin to stuff the casings and make sausages. Open one end of your casing, and blow into it like a balloon to inflate the casing. Take this very same end and pull it up onto the stuffing tube and hold it firmly there with one hand. With your other hand, start with spoons of rice and liquid. Liquid will help move the rice down the casing. If you’re a beginner, then having a partner hold one end will be useful. You can also just tie one end while you work the sausage so that it doesn’t leak out the other end. Once you get ¼ of the sausage filled, start stuffing more rice and a lot less liquid into the tube. Use a chopstick to push the stuffing down to the casing. fill with more liquid if needed to help bring stuffing down. With every stuffing you make, lift your sausage up and down from each ends so that this liquid can find its way to help your stuffing go down the casing.
5) Make sure not to make too thick. Diameter should be the size of a quarter coin (1 in in diameter). When steam, rice will expand, and sausage can break if stuffed too much. At the end of making one sausage, gently stroke the sausage to smooth and even out the filling. End result should be about 4 inches in circumference throughout (or 1 in in diameter). Leave 3 inches at the ends to tie knot – doing this will keep the stuffings in when it is cooking. Lift your sausage up and let the ends hang down – this will let the excess water slowly drain out of the casing. Roll the sausage loosely into the steamer. Once steamed, it will enlarge.
6) On low heat, cook for 25 minutes. Change to medium heat for 25-30 minutes.