Tiffany Haney
Lao sausage, or sai oua, is a traditional dish from Laos made with ground pork, herbs, and spices. The distinctive flavor of Lao sausage comes from the incorporation of various aromatic flavors, including galangal, lemongrass, shallots, green onion, cilantro, lime leaves, garlic cloves, and bird eye chili. The use of cooked sticky rice is also an important ingredient as it helps balance the texture with the ground pork and bits of pork fat. Lao sausage can be cooked in a variety of ways, including barbecuing, baking, and air frying. Air frying is a popular method as it is a healthy way to replicate deep-fried foods without the added oil. To cook Lao sausage in an air fryer, it is recommended to cook at 400°F for 10 minutes on each side, flipping the sausage halfway through.
How to Cook Lao Sausage in an Air Fryer
| Characteristics | Values |
|---|---|
| Ingredients | Ground pork, lime leaves, shallots, onion, chiles, garlic, milk powder, water, salt, black pepper, hog casings, sticky rice, cilantro, lemongrass, Thai chiles, galangal, garlic, fish sauce, mint, basil, bacon, ice, oyster sauce, sugar, green onion, bird eye chili, padaek, pork belly |
| Preparation | Combine meat, fat, salts, and black pepper. Let sit overnight in the fridge. The following day, freeze the meat mixture for 30 minutes, then grind. Combine ground meat with lime leaves, shallots, onion, chiles, and garlic and grind again. Mix ground meat mixture by hand for 1 minute. Add milk powder and 1 to 1 ½ cups water and mix again until it becomes sticky. Stuff sausage into casings, avoiding any air bubbles. Air-dry in the fridge overnight. Place air fryer parchment paper on the air fryer basket. |
| Cooking | Cook in an air fryer for 10 minutes on each side at 400°F and flip. Let it rest for 5 minutes, then cut. |
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What You'll Learn
Preparing the ingredients
Lao sausage, or sai oua, is a traditional dish from Laos made with ground pork, herbs, and spices. The distinctive flavour of Lao sausage comes from the incorporation of various aromatic ingredients, including lime leaves, galangal, lemongrass, and fish sauce.
To prepare the ingredients for cooking Lao sausage in an air fryer, start by grinding pork belly and cubed pork butt or shoulder. Place the ground pork and fat in the freezer while preparing the other ingredients. Rinse the salt off the casing with warm water, then let it sit in warm water for about 90 minutes.
In a separate bowl, mix together the herbs and spices: galangal, lemongrass, shallots, green onion, cilantro, sticky rice, lime leaves, garlic cloves, bird's eye chili, oyster sauce, salt, sugar, black pepper, padaek (a type of fish sauce), and other seasonings like mint, basil, or Thai chiles to taste. Mix these ingredients until the mixture becomes sticky, which should take around 3 to 5 minutes.
Place the mixture in the freezer while preparing the casing. Rinse the inside of the casing thoroughly and set up your sausage stuffer. Leave about 3 inches of casing untied at the end to facilitate filling.
The preparation of Lao sausage involves a unique process of mixing, grinding, and stuffing the ingredients to create a harmonious blend of flavours and textures.
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$9.58
Making the filling
Lao sausage, or sai oua, is a traditional dish from Laos made with ground pork, herbs, and spices. The distinctive flavour of Lao sausage comes from the various aromatic flavours melted throughout the filling. The links should be juicy, have texture, and be filled with herbs.
To make the filling, start by rinsing the salt off the casing with warm water, then let it sit in warm water for 90 minutes. Next, prepare the filling by mixing together the following ingredients in a bowl:
- Galangal
- Lemongrass
- Shallots
- Green onion
- Cilantro
- Sticky rice
- Lime leaves
- Garlic cloves
- Bird's eye chilli
- Oyster sauce
- Salt
- Sugar
- Black pepper
- Padaek
- Fish sauce
Mix these ingredients until the mixture becomes sticky, which should take around 3-5 minutes. Place the mixture in the freezer while you prepare the casing.
The sticky rice is a key ingredient in Lao sausage, and it needs to be cooked and then cooled by putting the cooked rice in water to break up the grains. Then, mix the rice into the ground pork. The lime leaves should be minced well, as they can be very strong and fragrant. Depending on your spice preference, add your desired amount of bird's eye chilli. Start with a lower amount and increase as needed.
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Stuffing the sausages
Lao sausage, or sai oua, is a traditional dish from Laos made with ground pork, herbs, and spices. The process of stuffing the sausages is a crucial step in creating this flavorful dish. Here is a detailed guide on how to stuff Lao sausages:
Preparing the Meat and Casings:
Start by grinding pork belly to create the ground pork. Place the ground pork and fat in the freezer while preparing the remaining ingredients. Rinse the casing with warm water to remove any salt, and then soak it in warm water for about 90 minutes. This step ensures the casing is clean and ready for stuffing.
Making the Filling:
In a mixer bowl, combine a variety of ingredients such as galangal, lemongrass, shallots, green onion, cilantro, sticky rice, lime leaves, garlic cloves, bird's eye chili, oyster sauce, salt, sugar, black pepper, padaek (unfiltered fish sauce), and ground pork. Mix these ingredients thoroughly until the mixture becomes sticky, which should take around 3 to 5 minutes. The sticky rice and herbs are essential components of a Lao sausage, contributing to its unique texture and flavor.
Now it's time to stuff the sausages. Place the casing onto the stuffer tube, leaving about 3 inches at the end for tying. Add the pork filling to the top of the stuffer and slowly push it through the machine while gently holding the casing as it fills up. Ensure you avoid air bubbles during this process. Once the casing is filled, remove any air by pinching and tying a knot at the end. Keep your free hand on the casing to ensure it remains secure.
Linking the Sausages:
After stuffing, you will create links in the sausage by pinching and twisting. Pinch the sausage about 6 inches from the end to make the first link, then twist this section forward and around for about seven rotations. Repeat this process, alternating the direction of the twists, until you reach the open end of the casing. Finally, twist and knot the very end to seal off the entire coil.
Final Preparations:
Once the sausages are stuffed and linked, it is recommended to refrigerate them overnight before cooking. This allows the flavors to meld and enhances the texture. Additionally, you can perform a taste test before cooking and adjust the seasoning by adding more salt and pepper to the raw sausage mixture if needed.
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Cooking in the air fryer
Lao sausage, or sai oua, is a traditional dish from Laos made with ground pork, herbs, and spices. The classic way of cooking Lao sausage is on a barbecue, but it can also be cooked in an oven or air fryer.
Cooking Lao sausage in an air fryer is a healthy alternative to deep-frying as it requires little to no oil. To cook Lao sausage in an air fryer, first prepare the sausage mixture and stuff it into casings. Then, follow these steps:
- Line the air fryer basket with air fryer parchment paper. This will soak up the grease and prevent the air fryer from smoking.
- Place the sausages on top of the paper. It is okay for the sausages to touch.
- Cook for 15 minutes at 360 degrees Fahrenheit.
- Open the air fryer, flip the sausages, and cook for an additional 5 minutes or until the sausage reaches an internal temperature of 160 degrees Fahrenheit. You can also flip the sausages halfway through the cooking process.
- Let the sausages rest for 5 minutes, then cut and serve.
The total cooking time for the sausages in the air fryer is around 20 minutes, depending on the desired level of doneness. It is recommended to use a meat thermometer to ensure the sausages are cooked to the desired temperature.
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Serving suggestions
Lao sausage, or sai oua, is a flavourful traditional dish from Laos. It is made with ground pork, herbs, and spices. The distinctive flavour of Lao sausage comes from the various aromatic ingredients melted throughout the filling.
When cooking Lao sausage in an air fryer, it is recommended to cook the sausages for 10 minutes on each side at 400°F, flipping them halfway through. After cooking, let the sausages rest for 5 minutes before cutting them.
Lao sausage can be served in a variety of ways. Here are some suggestions:
- Serve the sausages with peppers or your favourite breakfast foods.
- For a heartier meal, pair the sausages with a side of roasted vegetables, mashed potatoes, or a green salad.
- Create a sausage sandwich by slicing the sausages and serving them on a crusty roll with melted cheese, caramelised onions, and a drizzle of spicy mustard.
- For a lighter option, serve the sausages with a side of pickled vegetables and a light vinaigrette dressing.
- Make a sausage and pasta dish by slicing the sausages and tossing them with cooked pasta, fresh tomatoes, and a sprinkle of Parmesan cheese.
- For an appetizer or snack, slice the sausages and serve them with a variety of dips and sauces, such as a spicy aioli or a sweet and sour sauce.
- Lao sausage can also be served as part of a charcuterie board, alongside other meats, cheeses, crackers, and condiments.
When serving Lao sausage, consider garnishing the dish with fresh herbs such as cilantro or green onions to enhance the flavour and add a pop of colour.
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Frequently asked questions
Lao sausage can be cooked in a variety of ways, including barbequing, baking in an oven, or using an air fryer. Air frying is a healthy alternative to deep frying, as it doesn't require added oil.
First, prepare the sausage mixture and stuff it into casings. Then, place the sausages on air fryer parchment paper inside the air fryer basket. Cook for 15 minutes at 360°F, flip, and cook for another 5 minutes or until the sausage reaches an internal temperature of 160°F.
The key ingredients for Lao sausage are ground pork, cooked sticky rice, lime leaves, galangal, lemongrass, shallots, green onion, cilantro, garlic, oyster sauce, salt, sugar, black pepper, padaek, and fish sauce.
