Spicy Lao Sausage is a delicious combination of pork, chili, lemongrass, kaffir leaves and shallots . It is seasoned to perfection and is guaranteed to make your backyard BBQ smell amazing!
Boil the pork snout for about 30 minutes. Finely chop
Boil the pork fat for about 30 minutes. Finely chop.
In a food processor, finely chop the lemongrass, shallots, kaffir leaves separately.
In a bowl mix all the ingredients.
Rinse the sausage casing and run water through the casing.
Add the stuffing to the machine. Put the casing on the stuffing funnel and tie the end.
Slowly turn the handle so the stuffing comes out and fills the casing. Use a skewer to pierce the casing to release any air bubbles.
Tie the end of the casing once it is filled. Twist the sausage to create links or use kitchen string to tie the links.
BBQ on the grill, broil or bake until the internal temp is at least 165°F.