KrazyKAT's Asian Sausages (my version of Lao sausages)

3 lbs. Boneless pork shoulder roast

2 lbs. Pork (side) belly or pork cheeks

1 1/2 cup finely chopped lemongrass

3/4 cup chopped garlic

1/3 cup chopped galangal

1 1/2 Tbsp. Finely chopped kaffir lime leaves

2 to 3 Tbsp. MSG *optional* but I totally recommend it, otherwise the sausages will lack flavor! Use less if you're not comfortable with that much amount of MSG! 🙂

1 packet of Lobo's Nam Powder seasoning mix

*chili powder/flakes (optional)

* I have since discovered after making this video that you don't need the cooked Jasmine rice after all... I only added the rice because I thought it would help speed up the fermenting faster because I like my sausages with a slight sourness to it! ...and traditionally, cooked rice is what will make it sour if the Nam powder seasoning mix was not used in the recipe! However, I made a batch without the rice and just left it in room temperature for 2 days and the sausages turned sour perfectly just the way I like it! So the purpose of the Nam powder seasoning mix in this recipe, is that it WILL make the sausages turn sour if you leave it out in room temperature for a couple of days... so plan on eating it right away after it's been refrigerated if you don't like your sausages sour!* 🙂



**You can freeze it! I had some in the freezer for 3 months and it still tasted good when I cooked it! 🙂