Diane’s Hmong Sausage Recipe
sticky rice, choice of sweet & sour or Hmong hot sauce
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Ingredients
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Main Ingredients
Serving Options
Method
Sausage Preparation
- 1
Prepare the Sausage Mixture
In a large mixing bowl, combine the ground pork, minced garlic, chopped shallots, fish sauce, brown sugar, black pepper, and Thai chili flakes. Mix well until all ingredients are thoroughly combined.
- 2
Stuff the Casings
Rinse the pork casing in cold water and soak it for at least 30 minutes to soften. Using a sausage stuffer, carefully fill the casings with the pork mixture, making sure to leave some space at the ends to tie off. Twist sausages into 6-inch links and tie off the ends securely.
- 3
Sticky Rice Preparation
- 4
Soak the Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- 5
Steam the Rice
Drain the soaked rice and place it in a bamboo steamer lined with cheesecloth or a steaming basket. Steam the rice over boiling water for about 30-40 minutes, or until the grains are tender and sticky.
Serving
- 6
Serve the Dish
Serve the grilled Hmong sausages hot with a side of sticky rice and your choice of Hmong hot sauce or sweet & sour sauce. Enjoy!
