How to Make Lao Sausage Sai Oua | Sai Gok | Hmong | Lao | Thai Issan | Recipe

Описание: Lao Sausage Recipe. Sai Gok | Sai Oua | ໄສ້ອົ່ວ🔥🌶️.

For those who never had this. The Flavors are Spicy, Savory, Umami, Herby, with the Perfect amount of Saltiness. This is Paired up with Sticky Rice, for a Balanced in Flavors. Accompanied by BBQ Meats, Pepper Sauce and Cooked Vegetables.

Extremely Hard to find a Restaurants depending where your From. So if you see this on a Menu. This is a Must Try!

There are different versions in other Cultures as well. Such as Such as Vietnamese Dồi Sụn Heo, Hmong Sausages, Khmer Twako, and Thai Sai Krok Isaan. Which are more Sour and Tangy in Flavors.

Lao Sausage Recipe:

1 Lbs of Ground Pork
1 1/2 Lbs of Minced Pork Belly
3 Tbsp + 1 Tsp of Sugar
1 Cup of Oyster Sauce
4 Tsp of Chicken Bouillon
2 Tsp of Garlic Powder
2 Tbsp + 2 Tsp of MSG
3 Tbsp of Fish Sauce
1 Tsp of White Pepper
1/4 Tsp of Black Pepper
0.3 oz of Dried Chilies

Take make this so Juicy!

1 Tsp of Cornstarch (my secret recipe)
1/2 Tsp of Baking Soda (my secret recipe)

Mined Herbs

1.6 oz of minced Lemongrass
0.7 oz of finely minced Kaffir Lime Leafs
3.8 oz chopped scallions
2.5 oz of chopped shallots
7.5 oz of minced yellow onions
4.0 oz of minced garlic

1 Bag of Hog Sausage Casing (soak in water)

*Crucial. You will need a Scale for this Recipe!

Instructions:

1. First, Clean, Wash, and Rinse your Sausages Casing. To get rid of any Excess Salt and Gaminess.

Soak this in Warm Water for 30 Mins.

Open the Tip of the Casing and run Water through it for a Couple of time.

Once Complete, set aside for later use.

2. Next. Grind your Meat.

If you don’t have a Meat Grinder, you can use a Processor, or Chop Pork down into Smaller Pieces and Minced Pork. In Lao we call this “Sup.”

3. Next. Place Meat in a Large Mixing Bowl and Season with:

Ground Pork
Ground Pork Belly
Sugar
Oyster Sauce
Chicken Bouillon
Garlic Powder
MSG
Fish Sauce
White Pepper
Black Pepper
Smashed Dried Roasted Chilies

4. Next add the Herbs:

Finely Minced Kaffir Lime Leafs
Minced Lemongrass
Chopped Scallions
Chopped Shallots
Minced Yellow Onions
Minced Garlic

5. Combine, and Mix Well.

Cover with Plastic Wrap.

Refrigerate and let this Marinate for 1-2 Hours.

6. Open Casing Tip and Insert into the Sausage Maker Tunnel.

Roll Casing all the way back.

7. Next, Place Mixture into the Sausage Maker Hole.

Press Mixture Down Slowly with the Presser. A little at a time.

The Mixture will Feed Through. Help guide the Mixture through the Casing with your Hands.

Once the Mixture Fills the Casing. Let this pass through to the Desired Length you want for your Sausage Link.

8. Turn the Machine to stop the Mixture from passing through.

Twist, and tie a Knot using the Casing. This will be the End Part of your Sausages.

Use a Tooth Pick or Bamboo Skewers to
Puncture Poke a Few Tiny Holes in The Casing to get rid of any Air Bubbles that may come along.

9. Next, turn machine back on, to determine the Thickness of your Sausage.

The Casing will Expand and your Sausage will become Thicker as more Mixture will continue to feed through.

Once you get your Perfect Length & Thickness of Sausage Link. Tie another Knot at the other End. This will Create your First Sausage Link.

10. To Cook. Air Fry at 375 for 28-30 Mins. You can also Deep Fry or Bake to your Liking.

Uncooked Sausages.

Vacuum Seal, or Place in Freezer Bag. Enjoy this at your convenience!

This Pairs so well with Piping Hot Sticky Rice, Pepper Sauces, and Spicy Papaya Salad.

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