Sai oua khuang - Herb-flavored sausage
Updated: Jan 2
Lao cuisine is characterized by the use of many fresh herbs. Sausages are no exception.
For 4 persons
400 g pork roast or pork loin, ground
200 g of pork belly without the skin, ground
20 g cooked, washed and drained sticky rice
4 tablespoons of fish sauce
1 teaspoon of salt
2 shallots, chopped
2 sprigs of lemongrass, thinly sliced
3 cloves of garlic
2 peppers (optional)
40 g dill, chopped
frying oil (optional)
Rinse the casings (outside and inside as well) with cold water and let them drain.
Crush the shallots, lemongrass, garlic and chilies in a large mortar.
In a salad bowl, mix the pork, rice, fish sauce and salt.
Stir in the crushed mixture and dill.
Tie one end of the casing and fill with the stuffing. Tie the other end of the casing and turn the stuffed casing every 10 cm to form sausages.
Fry the sausages in oil at 170°C for 5 minutes or grill for 15-20 minutes.