Hmong Pork Sausage

Hmong Pork Sausage, Asian Sausage

It's been a fun journey making hmong sausages over the past year.  Prices have really peaked here where I usually buy hmong pork sausage. Now it's about $10 for a 2 pound pack.  So I opted on my quest to make my own home made Hmong style pork sausage.  I am happy to share with you what has worked for me and that I've received great feedback on my sausages.  The recipe below will make about 10 pounds of pork sausage.  They keep very well in the freezer, so you can keep them there for months and they will still taste great!

I also have another recipe for an herb infused hmong pork sausage. I will make a video of that one another day.  For now, the one below is for the spicy hmong pork sausage.  If you don't like spicy, omit the thai chilies.

Ingredients:

  • 5 pounds pork belly grounded up
  • 5 pounds ground pork
  • 1/4 cup thai chilis minced
  • 1 cup red onion minced
  • 1 cup green onion minced
  • 1 cup ginger minced
  • 1 cup lemon grass finely minced
  • 1/4 cup lime leaf minced
  • 1/4 cup chili sauce in peanut oil
  • 1/4 cup tapioca starch
  • 1/2 cup glutinous rice flour
  • 1/2 cup sodium nitrate (seasoning salt meat tenderizer)
  • 1 tbsp MSG (optional)
  • 1 tbsp salt
  • 1/2 cup fish sauce (three crabs brand)
  • 1 cup water
  • 1/4 cup sugar
  • hog casings
     
  1. Remove the hog casings and let sit in cold water for 30 minutes.
  2. Rinse each hog casing with cold water until the salt is removed. May need to repeat several times.  Set aside.
  3. Mix the water, chili sauce, and thai chilies in a small bowl.
  4. In a large bowl, mix all the ingredients together and pour the sauce in step 2 into the mixture.
  5. Stuff the sausage in the hog casings.  You can use various methods to stuff your sausage.  In my video below, I will demonstrate to how stuff sausage using a sausage stuffer I bought from Gander Mountain.

Tips and Advice

  • Get a good quality sausage stuffer if you are going to make a lot of sausage.  Doing it manually takes too long.
  • I bought a Kitchenaid sausage stuffer attachment for under $20 but it took too long and my arms got sore pushing the meat into the stuffer.
  • I tried doing it manually with a milk jug and 2 liter bottle. Too long.
  • Do not overstuff the sausage, leave it loose so that the meat can expand and cook.  If your sausage explodes, it means it was too packed too tight.
  • If your sausage comes out too salty, it usually means you left a lot of salt in the hog casings and didn't rinse all the salt out.
  • Sodium Nitrate is the same thing as the Morton Tender Quick salt. You can find this at most grocery stores.
  • MSG is optional. It's a meat flavor enhancer, if you don't like it don't use it.
  • Don't skimp on the chili sauce in peanut oil. This gives the sausage that nice flavor and color.

 

 

Asian Pork Sausage, Hmong Sausage, Lao Sausage

Comments

Looks very delicious. Can't wait to try this recipe! Don't make us wait too long. :D

I will try to post it soon. I just haven't had the time to get the ingredients together and make the video. Will try soon!

Yes, please don't wait too long. The hubby is waiting to try your recipe. 

Thanks. Please check back later!

Agreed! Can't wait for this recipe. I've always wanted to learn how to do my own Hmong pork sausages. The store bought ones are way oily and barely have lean meat. Thanks again for posting this delicious recipe!

I'll try to post it soon. Just gotta find the time.

Oh, if I am going to eat all of that - well, welcome fats.. those fats can be elimiated for a few days of workout.. That's really annoying.. But if someone gives me a beef jerky or the best jerky... I can't resist it.

Thanks,

This is also one of my favorites!  I'm excited to learn this for sure!  Yay!  Thanks!!

It's very easy and basic. Just takes time.

I'm soo excited.. I look forward to trying some if not all of your recipes.

Hope you try them.

Hi, when can you post up the recipe for your hmong sausage?  I can't wait! 

I'm hoping to do it but it's been a busy month. I will try to do one soon.

i'm looking forward to the recipe being posted. my MIL has a sausage machine but she doesn't use it anymore. she says it takes up too much of her energy and it's a lot of work for someone her age. i'd love to help her make sausage... she used to really enjoy it. 

I plan to make it this month. Check back for updates! It's a popular request and I am also craving for it with some sticky rice and papaya salad!

yummm... that sounds really good right now. i didn't get to go to HNY so i really missed out on all the yummy food... i added your site to my blog roll so whenever you update i'll get a notification. looking forward to it, girl. 

Annie, you are such a great cook. I can't waiting until you have your pork sausage receipe.

Where's the recipe?!  I was so excited to see this one.  I've been wanting to try to make some sausages of my own.  Please hurry! 

Please, please post the recipe. Thanks!

Please post up the ingredients. LOVE YOUR TALENTS!! keep up the good work. You're my inspiration! ^-^

I am fond of eating sausage.  Your sausage looks yummy.  Can't wait for this.....

When will recipe for hmong sausage come out?  Can't wait anymore LOL.

Thank you for sharing, looks so yummy. 

Annie,

What is the secret to keep the casing from breaking when cooking it? My first time making Hmong sausage and I baked it and the casing did not hold.

I can't find lime leaves at any of my Asian markets surprisingly. Is it fine to leave it out or is there a substitute?

Looks very delish but the meat tendorizer might be a bit too much because the bottle only calls for 1tsp per lb. but I went ahead and I tried the 1/2cup of meat tenderizer and it was way too much and my sausages turned out too salty and too soft. What am I doing wrong? 

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