Hmong Sausage Recipe

Prepare aromatics

Peel and finely mince garlic and shallots. Trim and very finely mince the white part of the lemongrass. Chop cilantro leaves and thin stems; mince cilantro roots or use extra stems. Toast 2 tablespoons rice in a dry skillet until fragrant and grind, if using toasted rice.

Grind or combine meat

If not already ground, cut pork shoulder and pork fat into 1-inch pieces and chill briefly; pass through a coarse plate of a meat grinder, then once more through a medium plate for a fine texture. Keep meat cold. Combine the ground pork and ground pork fat in a large bowl.

Mix seasoning

Add salt, sugar, white pepper, minced garlic, minced shallots, chopped cilantro, minced lemongrass, minced cilantro root, lime juice, fish sauce, and ground toasted rice (if using) into the bowl with the meat. If you want a firmer bind, add the beaten egg. Using clean hands or a sturdy spoon, mix thoroughly for 3–5 minutes until the mixture becomes tacky and cohesive. Taste a small amount by cooking a teaspoon in a skillet and adjust seasoning—add a little more fish sauce or salt if needed.

Prepare casings

Rinse hog casings thoroughly under running cold water, flush inside, and soak in lukewarm water for 30 minutes. If using salted casings, soak longer and remove excess salt. Fit a sausage stuffer or a stuffer attachment on a stand mixer; slide the casing onto the funnel, leaving a few inches hanging off the end and tie a knot at the far end.

Stuff sausages

Fill the stuffer with the meat mixture and feed it through slowly to avoid air pockets. As the casing fills, guide it off the funnel to form a uniform rope about 1–1.25 inches (2.5–3 cm) diameter. Twist links to your desired length (10–12 cm recommended), twisting alternating directions for each link. Prick any large air pockets with a sterile needle to release trapped air.

Poach

Bring a pot of water to a gentle simmer (not a rolling boil) and add a splash of vinegar or a pinch of salt if desired. Submerge the sausages and poach gently for 12–15 minutes until internal temperature reaches 70–72°C (158–162°F). Remove sausages and let rest 5 minutes.

Pan-fry for color

Heat 2 tablespoons neutral oil in a skillet over medium-high heat. Add poached sausages and brown on all sides for 3–5 minutes to develop color and a slight crisp on the exterior. Alternatively, grill over medium heat until nicely charred.

Slice and serve

Let sausages rest 5 minutes, then slice on the bias and serve hot with sticky rice, fresh herbs, sliced cucumber, chilies, and the dipping sauce.

Combine fish sauce, lime juice, sugar, chopped chili, and minced garlic in a small bowl. Stir until sugar dissolves and adjust to taste (more lime for acidity, more sugar for balance). Serve alongside the sliced sausages.