Sai Oua (ໄສ້ອົ່ວ) — Lao Herb Sausage with Lemongrass and Padaek

• 1 kgcoarse-ground pork shoulder
• 4¼ ozpork back fat (very cold and finely diced)
• 3 mnatural hog casings (soaked and rinsed)
• 2⅛ ozlemongrass tender inner stalks (thinly sliced before pounding)
• 1.1 ozfresh galangal (peeled and chopped)
• 8 clovegarlic
• 4¼ ozpeeled shallots
• 8 leaffresh makrut lime leaves (center ribs removed)
• 6red Thai chiles (stems removed)
• ½ bunchcilantro stems and leaves
• ½ bunchfresh dill
• 20 gThai basil leaves
• 4scallions (thinly sliced)
• 20 gkhao khua toasted glutinous rice powder
• 1⅔ tbsppadaek fermented fish sauce (Lao-style, well strained)
• 2 tbspfish sauce
• 4 gfine sea salt
• 8 ggranulated sugar
• 2 tspground white pepper
• ¼ cupice-cold water
• 1 tbspneutral oil (for brushing the sausage)

Instructions

1. 1

   Rinse the soaked hog casings inside and out under cool running water, then hold them in a bowl of clean cool water while you prepare the filling. Keep the pork shoulder, back fat, mixing bowl, and grinder parts cold, because a chilled mixture gives sai oua a firm snap instead of a greasy texture.

2. 2

   Pound the lemongrass, galangal, garlic, shallots, makrut lime leaves, and chiles in a mortar until the mixture becomes a coarse, wet paste. If using a food processor, pulse in short bursts and scrape the bowl often, because the paste should stay textured rather than becoming a smooth puree.

3. 3

   Combine the cold pork shoulder, diced back fat, herb paste, cilantro, dill, Thai basil, scallions, khao khua, padaek, fish sauce, salt, sugar, white pepper, and ice-cold water in a large bowl. Mix firmly by hand or with a paddle for 3 minutes, until the meat looks sticky and the herbs are evenly distributed.

4. 4

   Cook a 30 g patty of the sausage mixture in a small pan over medium heat for 3 minutes per side to check the seasoning and texture. The sample should taste deeply savory, herbal, and lightly spicy, with the padaek present but not harsh.

5. 5

   Fit a sausage stuffer with a medium nozzle and slide the rinsed casing onto the tube, leaving a 10 cm tail untied at the end. Stuff the mixture steadily into the casing, keeping it plump but not tight, because overfilled sai oua can burst during ping-grilling.

6. 6

   Twist the filled casing into 12 cm links or coil it into one large spiral, depending on how you want to serve it. Prick any visible air pockets with a clean needle, then refrigerate the sausage uncovered for 1 hour so the casing dries slightly and browns better.

7. 7

   Prepare a charcoal grill for medium heat and brush the sausage lightly with neutral oil. Ping-grill the sai oua for 18 to 25 minutes, turning often, until the casing is browned, the herbs smell aromatic, and the center reaches 71°C on an instant-read thermometer.

8. 8

   Rest the sausage for 5 minutes before slicing, so the juices settle and the herb-studded filling stays moist. Serve hot with khao niaw, jeow, cucumber, cabbage, and fresh herbs for a Lao family-table meal.