Cherry & Dennis Helper Habitat
Laotian Sai Oua Herb Pork Sausage
老撾香草豬肉腸
Recipe overview
Lao sai oua is coarsely seasoned pork sausage with lemongrass, lime leaves, shallots and chili, stuffed and roasted through.
01
Ingredients
Main ingredients
- 800 g moderately fatty minced pork
- about 1.5 m food-grade hog sausage casings
- 2 stalks tender lemongrass cores
- 2 shallots
- 2 green chilies
- 6 makrut lime leaves
Sausage seasoning
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt
02
Tools
- sausage stuffer
- oven
- large bowl
- knife
- cutting board
- food thermometer
03
Steps
Step 1
Soak casings
Rinse and soak hog casings 30–40 minutes according to packet directions.
Step 2
Chill pork
Keep moderately fatty minced pork refrigerated until mixing.
Step 3
Chop lemongrass
Use tender lemongrass cores only and mince very finely.
Step 4
Chop herbs
Finely mince shallots, green chili and lime leaves.
Step 5
Mix seasonings
Combine sugar, salt, fish sauce and minced herbs.
Step 6
Mix pork
Work seasonings into cold minced pork until evenly distributed and slightly tacky.
Step 7
Test flavour
Fully cook a small sample of filling, taste and adjust salt.
Step 8
Fit casing
Slide soaked casing onto sausage stuffer and tie one end.
Step 9
Stuff sausage
Slowly fill casing with herb pork, leaving room to prevent bursting.
Step 10
Twist links
Twist into roughly 10 cm links and prick any visible air pockets.
Step 11
Roast through
Roast at 200°C about 35–40 minutes, turning, until centres reach at least 71°C.
Step 12
Rest and serve
Rest cooked sausages five minutes, then slice and plate.
Common mistakes
- Brown casing does not prove the pork centre is cooked; check 71°C.
Tips
Casing soak is included in total time; do not overstuff.
