Best Hmong Spicy Pork Sausage Recipes

SPICY PORK SAUSAGE

Steps:

• In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

NEM NUONG (VIETNAMESE SAUSAGE)

Steps:

• Line a baking sheet with parchment paper; set aside.
• Set a cast-iron pan over medium heat, and add rice. Cook, swirling and stirring constantly, until rice turns a deep golden color, 5 to 8 minutes. Remove from heat, pour into a small heatproof bowl and allow to cool. Use a spice or coffee grinder to grind cooled rice into a fine powder.
• Place rice powder, sugar, pepper, salt, baking powder, fish sauce and garlic in a large bowl, and stir to combine.
• Add pork to the bowl, and using your hands, mix thoroughly for 1 full minute.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of oil, and cook the patty for 2 to 3 minutes on each side. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
• Divide and roll the remaining sausage into 8 3-inch logs, skewering lengthwise and placing on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow flavors to come together. (Sausages can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon oil. When it shimmers, add sausages in a single layer, leaving space between them. Cook, rotating every 2 minutes, until browned on the surface and just cooked through, 6 to 8 minutes total.
• Drain sausages on paper towels, and serve hot.

HMONG SPICY PORK SAUSAGE

Steps:

• 1.Spread meat and fat strips on 2 large rimmed baking sheets. In a small bowl, combine the garlic, dry seasonings and spices and sprinkle seasoning mixture all over meat & fat. Refrigerate the meat and fat for 15 min. Drizzle the liquid ingredients all over meat and fat. Freeze the seasoned meat and fat until very firm, about 45 min. 2.Chill the bowl of a stand mixer and the meat grinder's parts in freezer. Set up grinder with the coarse grinding plate; place the bowl below. With the machine at med-high speed, gradually drop in the meat and fat. Add any liquid on the baking sheets to the ground meat. 3.Put ground meat in the freezer again to keep it at 32° to 40° (at 45°, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours. 4.Meanwhile, soak pork or sheep casings in warm water for 30 min. Drain casings. Working over sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Look for any spots that leak and cut out those portions. 5.Place the sausage stuffer in the freezer for 15 min. Set up sausage stuffer and slip all but 6"of a casing onto the tube, leaving trailing end untied. Tightly pack the sausage mixture into the canister. Start cranking the sausage stuffer very slowly until the meat emerges from the tube. Now tie a knot at the trailing end of the casing. Slowly crank the sausage into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the end. 6.Starting at one end, pinch off the first link by pinching your fingers around the sausage to separate the filling;