Lao Sausage
Chef Souli Phaduangdet of Sao Lao Thai Cafe | Houston, TX
Adapted by StarChefs | October 2025 | Photo: Will Blunt
INGREDIENTS
3 pounds ground pork
1 cup chopped kaffir lime leaves
3½ tablespoons oyster sauce
1½ tablespoons MSG
1½ tablespoons minced Thai chiles
1 tablespoon kosher salt
¾ tablespoon granulated sugar
1½-inch piece galangal, minced
2 stalks lemongrass, diced
Sticky rice
Lao tomato sauce
Fermented chile sauce
METHOD
In a large mixing bowl, combine pork, kaffir lime leaves, oyster sauce, MSG, chiles, salt, and sugar, galangal, and lemongrass. Using a sausage stuffer, fill pork casings with pork mixture, forming links of desired size. Transfer sausages to a steamer and steam on high heat until cooked through. Let cool. In a fryer, heat oil to 350°F. Add sausages to hot oil and fry sausages 5 minutes, or until golden brown and crisp. Serve with sticky rice, Lao tomato sauce, or fermented chile sauce.
