How to make LAO PORK SAUSAGE | Sai Oua | HOMEMADE SAI GOK | ໃສ້ກອກ | SPICY & NON-SPICY

I'll teach you how to make homemade Lao pork sausage. I will show you how to grind and season the meat, then stuff and cook the sausage. We love Lao sausage and eat it most often with sticky rice. The recipe you see below includes a spicy and regular version. It is also a recipe to make sausage in bulk. Adjust the ingredients for smaller or larger batches. One tip is that you can never have too many herbs. And if you decide to freeze the sausage, I recommend using a vacuum sealer to prevent freezer burn and maintain freshness. Properly frozen sausage can last 6 months. Refrigerated sausage has a shelf life comparable to any raw pork product and will depend on the freshness of the meat you use in the recipe.

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Ingredients:

15 lb Pork Shoulder
10 lb Pork Belly
8 inch Galangal Root (Add or Sub: Ginger Root)
10 Lemongrass Stalks
5 White Onion (Sub: Shallot or Yellow Onion)
6 Bunch Green Onion
6 Bunch Cilantro
60 Garlic Cloves
40 Kaffir Lime Leaves
1/4 cup Dried Red Pepper Flakes
1/2 cup Chicken Bouillon Powder (divided)
2 cup Sticky Rice (soaked 24 hrs) (divided)
2/3 cup Oyster Sauce (divided)
1/4 cup Black Pepper (divided)
1/2 cup Sugar (divided)
1/4 cup Salt (divided)
1/4 cup MSG (divided)
2/3 cup Padeak (divided)
2/3 cup Fish Sauce (divided)
1 lb Sausage Casing






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