Hmong Sausage (Sai Oua)
A grilled pork sausage packed with lemongrass, kaffir lime leaf, and chile, a favorite at Hmong gatherings and farmers markets around the Twin Cities.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Sausage casings or kitchen twine
- •Grill
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 26
- carbs
- 4
- protein
- 22
- calories
- 340
Instructions
- 1
Put the ground pork, lemongrass, kaffir lime leaf, shallots, garlic, chiles, cilantro, fish sauce, and salt into a large bowl.
- 2
Mix well by hand until evenly blended. Stop when the meat feels slightly sticky.
- 3
If using casings, rinse and soak them. Fill them using a sausage stuffer and twist into links.
- 4
If you are not using casings, shape the meat mixture into patties or logs.
- 5
Refrigerate the sausage for at least 1 hour or overnight. This helps the flavors blend together.
- 6
Preheat your grill to medium heat.
- 7
Grill the sausages for about 20-25 minutes, turning occasionally. Cook until lightly charred and completely cooked through.
- 8
Let the sausages rest for 5 minutes. Slice and serve.
Chef's tips
Mixing the meat well creates a springy texture that slices easily. Resting the mixture allows the herbs to fully flavor the pork.
Storage
Refrigerate cooked sausage up to 3 days, or freeze uncooked links up to 2 months.
Reheating
Reheat on a grill or skillet over medium heat until warmed through.
Common mistakes to avoid
- •Grilling over high heat, which burns the outside before the inside cooks.
- •Skipping the resting time, which leads to weak flavor.
Serving suggestions
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