Laotian Sausage (shown here in pork, but it also exists in spicy beef) is one of the most eaten specialities in Luang Prabang. Marriages, religious ceremonies, and other festivities normaly have a meal and include this sort of sausage, which is very much appreciated by Laotians and even tourists who have more delicate taste buds.
Preparation Time : 30 minutes + 24 heures
Cooking Time : 15 minutes
Ingredients (for 5 people)
175 g minced pork
40 g cooked rice
2 soup spoons of lime juice
1 coffee spoon of chopped garlic
1 coffee spoon of ground white, or black, pepper
1/2 a coffee spoon of salt
1/2 a coffee spoon of chopped lemongrass (citronella)
50 cm of rinced sausage skin casings rubbed with salt
900 ml of peanut or maize oil for frying
Mix well together, the minced pork, garlic, pepper, salt, sugar and lemongrass.
Fill the casings, shape them into balls and tie with string.
Leave to dry for at least 24 hours.
Heat the oil on a high heat in a frying pan and fry the sausages on both sides for 15 minutes, until
they are golden and well cooked.
Normally, this sausage is served with fresh slices of ginger and small pimentos and sticky rice.