How to make it
6 steps. Take it one step at a time.
Rinse the hog casings thoroughly
Rinse the hog casings thoroughly in cold water to remove salt, then soak in water for 30 minutes until flexible.
30 minCombine the ground pork, cooked sticky rice, minced garlic, salt
In a large mixing bowl, combine the ground pork, cooked sticky rice, minced garlic, salt, and white pepper. Mix and knead by hand for about 5-10 minutes until the mixture becomes sticky and well-emulsified.
10 minStuff the mixture
Stuff the mixture into the casing using a sausage stuffer or a funnel. Do not pack it too tightly to prevent bursting. Tie the sausage with kitchen twine every 1-1.5 inches to create small balls.
Use a toothpick or clean needle
Use a toothpick or clean needle to prick each sausage segment 3-4 times to release air bubbles and prevent them from exploding during cooking.
Hang the sausages
Hang the sausages in a dry, shaded place at room temperature for 24 to 48 hours to ferment. They are ready when they smell slightly sour and the meat looks a bit more translucent.
2 daysGrill the sausages
Grill the sausages over low-medium heat for 15-20 minutes, turning frequently until the skin is golden brown and crispy. Alternatively, pan-fry or bake at 375°F (191°C).
20 min
A little kitchen wisdom
The characteristic sourness comes from natural fermentation. In warmer climates, 24 hours is usually enough; in cooler climates, you might need up to 48-72 hours. Always serve with fresh ginger, Thai bird's eye chilies, and raw cabbage to balance the richness.
