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Hmong Sausage with Wild Boar

finished hmong sausage recipe on a plate
Photo by Hank Shaw

This is a beguiling sausage inspired by a similar recipe in Sheng Yang’s Cooking from the Heart: The Hmong Kitchen in America, which is the first-ever English-language Hmong cookbook; if you’re not familiar with the Hmong, they are a Southeast Asian group of people who fought for us during the Vietnam War.

Now many have settled here in California, as well as places like Minnesota and Wisconsin.

This sausage is country style, like the Hmong, who are farmers by nature. You want a coarse grind — not the superfine grind you need to make a good Vietnamese sausage.

As for ingredients, the dominant flavor besides the pork is ginger. Sheng Yang’s recipe calls for a full cup of minced ginger. I chose to cut that down, but you could go with more.

I also added chopped fresh cilantro, because I really like fresh herbs in my fresh sausages. I am guessing Sheng would not mind.

How to serve these links? On their own, with rice, in a stir fry, in a bowl of pho (one of the world’s greatest soups) or in a bahn mi sandwich (one of the world’s greatest sandwiches).

NOTE: If you are unfamiliar with making sausages at home, here is my detailed tutorial.

hmong sausage recipe
Print Recipe
5 from 5 votes

Hmong Style Sausages

Prep Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Cured Meat
Cuisine: Southeast Asian
Servings: 20 links
Calories: 108kcal
Author: Hank Shaw

Ingredients

  • 5 pounds fatty pork shoulder or belly
  • 36 grams (about 2 tablespoons plus a teaspoon) Kosher salt
  • 1 head garlic, peeled and chopped
  • 1 teaspoon ground black pepper
  • 1/4 cup minced fresh ginger
  • 4 chopped green onions
  • 1 cup chopped fresh cilantro
  • 5-10 chopped fresh thai green chiles
  • 1/4 cup lime juice
  • 1/4 cup ice water
  • 2 tablespoons fish sauce
  • hog casings

Instructions

  • Chop the meat and fat into chunks of about 1-inch across, mix with the salt and set in the fridge overnight; this helps the sausage bind better.
  • Mix all the herbs and spices together and mix with the meat and fat. Put the meat, the blade, die and auger from the meat grinder into the freezer for 1 hour. 
  • Take out some hog casings and set in a bowl of very warm water.
  • Grind the meat through a coarse (6mm or 6.5mm) die. If the meat is any warmer that about 35 degrees Fahrenheit, put it back in the freezer until it cools below this point. 
  • Pour all three liquids over the meat and mix well with your (very clean) hands for 90 seconds to 2 minutes. You want the meat to bind to itself and form one sticky, cohesive mass. 
  • Stuff the sausage into the casings. Do this in large coils first, and be sure not to stuff the casings too tight at the outset. When all the meat is in casings, twist off links by pinching the sausage down and twisting it away from you. Go down the coil and pinch off another link. Twist off this link toward you. Keep doing this for the whole batch. (This video shows how I do it.) Or, you could tie them off with butcher’s string.
  • Hang the sausages in a cool place for a few hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
  • If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

Notes

You can substitute or add in some Thai basil for the cilantro if you want. 

Nutrition

Calories: 108kcal | Carbohydrates: 1g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 893mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

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Reader Interactions

Comments

  1. Avatar for TimTim says

    December 20, 2021 at 9:57 am

    An excellent recipe that I’ve tweaked a couple of times. I basically double the recipe and use a whole pork butt. This time I also added two bunches of Thai basil, dropped the ginger to 1/4 C. for the whole batch and it turned out excellent – best run yet.

    Reply
  2. Avatar for MikeMike says

    December 14, 2021 at 6:47 am

    Did this using half lamb and half pork. Flavors are very unique. Very solid recipe….will make more. You have the best sausage recipes Hank…keep them coming!

    Reply
  3. Avatar for David NicholsonDavid Nicholson says

    September 19, 2021 at 6:02 pm

    This was fantastic. Flavors combinations that I have never tried.

    Grilled and served with pickled radish , carrot and red onion.

    Will make again!!

    Reply
  4. Avatar for johnjohn says

    December 24, 2020 at 6:33 am

    BOOM!!! The flavor is amazing in this recipe. I have made a few dozen kinds of sausage and this one has moved way up the list as one of my family’s favorites. Garlicy and delicious!!! Don’t scroll past this recipe.

    Reply
  5. Avatar for PraveenPraveen says

    September 17, 2020 at 8:16 pm

    Since you are not using any meat cure .. what is the best shelf life in fridge or in freezer. If I need to have a shelf life over 2 months is there any curing process I need to have for fresh sausages.

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 18, 2020 at 7:41 am

      Praveen: If you need a 2 month shelf life, you will need to freeze it. This sausage freezes well.

      Reply
  6. Avatar for Lisa FiermanLisa Fierman says

    May 22, 2020 at 6:26 pm

    Hank, I LOVE your recipes! I just got a grinder and am about to embark on my first grinding/sausage-making adventure. Do all of the recipes for cased sausage translate to loose sausage? Specifically, can I make this Hmong sausage recipe with wild pig as loose sausage? Thank you!

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 23, 2020 at 2:10 pm

      Lisa: Yes, you can keep these sausages loose and uncased.

      Reply
  7. Avatar for James VangJames Vang says

    December 23, 2019 at 7:40 pm

    Hmong sausage in pho? You’re an animal Mr Shaw.

    Reply
  8. Avatar for B. BeckB. Beck says

    August 1, 2019 at 3:11 am

    A BIG thank you from Ft Lauderdale!!! I have been looking so long for this recipe to take to the butcher…
    And to reiterate the comment / recipe shared about the stuffed wings… they are stellar. These are two of my favorite foods that I could only get back home in Appleton, Wisconsin.
    Thanks Hank!
    (and chicken-wing Mark)

    Reply
  9. Avatar for MarkMark says

    July 8, 2019 at 10:48 pm

    Hank if you have never tried these they are a big thing in central Wisconsin and they are amazing… I assume you could probably do it with turkey wings or something but you might want to try a run with chicken wings wants to see if it’s something you’d like to pursue… I can’t imagine it would not be

    https://food52.com/recipes/81268-hmong-style-stuffed-chicken-wings-with-fish-sauce-caramel

    Reply
  10. Avatar for Dee XiongDee Xiong says

    July 5, 2019 at 7:51 pm

    I can not eat Pork (due to Gout), can I use Chicken, Turkey or Beef?

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 6, 2019 at 10:16 am

      Dee: Go with beef.

      Reply
  11. Avatar for M.D. PeckM.D. Peck says

    March 2, 2019 at 6:18 pm

    Howdy Sir, sorry no recipe, just a personal observation from one who knew several Hmong during the Vietnam (conflict/ war).I was a U.S.ARMY Ranger tasked with hunting and assassination of high ranking North Vietnamese officers and collaborators meeting in Laos and Cambodia. Yhe administration at that time, ( Johnson and Nixon ) promised the Hmongs that if they would guide and shelter snipers within their villages they would be given US citizenship at the end of the war whether we won or lost. When the government realized we could not win we were ordered to destroy all evidence of America’s presence there including the slaughter of every living being who knew we were there. Naturally we refused as these people had become our friends and family. After we were transported back to our respective bases the air force was ordered to firebomb all known villages with napalm and white phosphorus. This was done so the administration at that time would not be embarrassed by their actions.
    I can only feel grateful the Hmong who survived were able to escape both our Gov’t. and Pol Pot.

    Reply
  12. Avatar for Richard HolmesRichard Holmes says

    April 15, 2018 at 2:11 am

    One of my best sellers is a Thai Soi Ua. Would be more than happy to share the recipe with you.

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 16, 2018 at 12:22 pm

      Richard: That would be great, I’d like to see it.

      Reply
  13. Avatar for HualaniHualani says

    March 5, 2018 at 3:29 am

    Such a wonderful treat to find an authentic SE Asian recipe. The patis choice makes all the differnce (“ fish sauce “). My personal variation does include Asian Basil, a bit of Mirin or rice wine cold (no water), tiny hot red peppers (fresh), lemongrass and whats on hand, (additional add ins like small root vegies or creative icebox left overs) I marinate meat over night as cold as poss, the recipe is da best!
    This is a must try for anyone that hasnt had SEAsian sausages.
    I also use pre tubed hog casings but thats again variable according to availability.
    If adding other ingredients decide if it needs pre cooking and cut into approx corn kernel size so not to plug up the auger)
    Thanks!
    I

    Reply
  14. Avatar for Danny TDanny T says

    May 15, 2017 at 3:43 pm

    @Karen I’ve been to that restaurant too and the Lao sausage there is my favorite!

    Reply
  15. Avatar for Keith V OrrKeith V Orr says

    September 22, 2014 at 4:27 pm

    My Vietnamese neighbor shared some Thai/Lao sausage with me today. He said a friend made it and it was a secret family recipe. This sure looks like the same stuff. Looking forward to trying to make it myself.

    Reply
  16. Avatar for louise geraghtylouise geraghty says

    May 16, 2013 at 11:00 pm

    I was just wondering whether these would taste good barbecued or perhaps the flavours are too delicate? Any suggestions for a sausage recipe suitable for barbecuing?

    Reply
  17. Avatar for Karen M.Karen M. says

    March 10, 2013 at 1:03 pm

    Hi Hank,
    It’s me again – we like the Lao sausage we eat at Vientian Restaurant in Oakland (that’s how they spell it. I might be imagining it but I think it has lemon grass and/or kaffir lime leaf in it – what do you think?

    Reply
  18. Avatar for Karen M.Karen M. says

    December 12, 2012 at 12:03 pm

    Delighted to find a recipe for Hmong sausage – one of our absolute faves! Thanks….

    Reply

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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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