How to make SAI OUA | Lao Sausage | House of X Tia |

Below is the recipe for SAI OUA | Lao Sausage. Hope you enjoy :). Please be sure to Like & Subscribe!


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INGREDIENTS
4 cloves garlic, chopped
1/2 tsp salt
1/2 tsp msg (optional)
Dried thai chili peppers to taste (i used 10)
4 stalks lemongrass (about 3-4"), finely chopped
4-5 shallots, chopped
6-8 kaffir lime leaves, finely sliced, stems removed
2 stalks green onions, chopped (optional; green parts only)
1/2 tsp white pepper
2 and 1/2 tablespoons fish sauce
2 tablespoons padaek
2 pounds coarse ground pork
1/2 cup COOKED sticky rice OR 1 bundle of cellophane noodles, prepared (see 5:23 for prep clips)
Sausage casings, prepared (can be purchased from most butcher shops; see 5:48 for prep clip)

DIRECTIONS
Using a mortar and pestle, add the garlic, salt, msg and chilies; pound until finely crushed. Add lemongrass and shallots, pound to desired consistency. Add kaffir limes leaves, green onions and white pepper, continue to pound and scrape down the sides to get the ingredients well combined. Add fish sauce and padeak, taste and adjust as needed.

Combine the paste marinade into the pork. Add the rice OR noodles, combine. Cover and refrigerate for at least 2 hours or overnight.

To make the sausages, stuff pork into the casings.

Sausages should be cooked (grilled/baked) right away or stored in the freezer for up to 3 months.

Note if you cannot find casings, forming the pork into patties/meatballs is just as delicious!