Lao-Style Herb and Lemongrass Pork Sausage

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A signature sausage from the mountainous Luang Prabang region of northern Laos, this herb-packed pork sausage is loaded with lemongrass, galangal, kaffir lime leaves, and cilantro, then grilled over charcoal until smoky and golden. Traditionally served with sticky rice, fresh greens, and chili dipping sauce for a vibrant, herbaceous meal that captures the bright flavors of Lao cuisine.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 25 gFat
• 8 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 3 gSugar
• 28 gProtein
• 850 mgSodium
• 600 mgPotassium
• 50 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the sausage filling

• 1.5 lbs (680 g) ground pork, preferably 30 percent fat
• 1/2 cup finely minced lemongrass (tender inner bulbs only)
• 3 tablespoons finely minced galangal or fresh ginger
• 1/4 cup chopped cilantro stems
• 3 tablespoons very thinly sliced kaffir lime leaves
• 4 garlic cloves, finely minced
• 3 small shallots, finely diced

For the seasoning

• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon palm sugar or brown sugar, grated
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground white pepper
• 1 to 2 teaspoons dried chili flakes, to taste
• 2 tablespoons cooked sticky rice, pounded into a paste

For wrapping and grilling

• 3 feet natural pork sausage casings, soaked and rinsed
• 1 tablespoon vegetable oil for brushing
• Banana leaves, optional, for lining the grill

For serving

• Steamed sticky rice
• Sliced cucumber
• Fresh Thai basil and mint
• Roasted chili dipping sauce (jaew bong)

Directions

1. Soak the pork casings in warm water for 30 minutes, then rinse thoroughly under running water to remove salt. Set aside.
2. Finely mince the lemongrass, galangal, garlic, and shallots. Slice the kaffir lime leaves into hair-thin strips and chop the cilantro stems. The finer the herbs are cut, the better the texture.
3. In a large bowl, combine the ground pork with all the minced herbs and seasonings, including the pounded sticky rice paste. Mix vigorously with your hands for 5 to 7 minutes until the mixture becomes sticky and cohesive.
4. Cover and refrigerate the seasoned pork for at least 1 hour, preferably overnight, to allow the flavors to meld.
5. Attach the soaked casings to a sausage stuffer or a piping tip fitted on a sturdy bag. Stuff the mixture into the casings without packing too tightly, then form 4-inch links by twisting or tying with kitchen twine. Prick each sausage a few times with a pin to release air pockets.
6. Prepare a charcoal or gas grill for medium heat, about 350 degrees F (175 degrees C). If using banana leaves, brush them lightly with oil and lay them on the grate.
7. Grill the sausages for 8 to 10 minutes, turning every couple of minutes so they brown evenly and develop light charring in spots. The internal temperature should reach 160 degrees F (71 degrees C).
8. Let the sausages rest for 2 minutes, then serve hot with steamed sticky rice, fresh cucumber, herbs, and a bowl of chili dipping sauce.

Cook’s Notes

• Use only the tender inner part of the lemongrass stalk; the outer layers are too fibrous to mince and will not soften on the grill.
• Pounding a small amount of cooked sticky rice into the mixture is the traditional Lao binder and helps the sausage hold its juicy texture; do not skip it.
• For the deepest flavor, let the seasoned pork rest in the refrigerator overnight before stuffing.
• If pork casings are unavailable, form the mixture into small patties and grill them the same way.
• Always serve with plenty of fresh herbs and sticky rice so each bite can be balanced with cool, peppery greens.

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