Aromatic sausages made with ground chicken stuffed into natural casings with lemongrass, galangal, kaffir lime leaves, and generous amounts of fresh herbs. Grilled over charcoal until the casing is crispy and the filling is fragrant.
Ingredients
500g ground chicken
4 stalks lemongrass, minced
3 inches galangal, minced
6 kaffir lime leaves, shredded
4 shallots, minced
6 cloves garlic, minced
Fresh cilantro, chopped
Fresh dill, chopped
2 tablespoons fish sauce
1 tablespoon chili flakes
Natural casings
Sticky rice for serving
Instructions
1Pound lemongrass, galangal, shallots, and garlic into a fine paste using a mortar and pestle.
2Combine the paste with ground chicken, shredded kaffir lime leaves, cilantro, dill, fish sauce, and chili flakes, mixing thoroughly by hand.
3Stuff the mixture into natural casings, twisting into links every fifteen centimeters and pricking any air bubbles.
4Grill the sausages over medium charcoal heat for twenty minutes, turning frequently until the casings are golden and crispy.
5Rest for five minutes before slicing diagonally into thick pieces.
6Serve with sticky rice, fresh vegetables, and jeow dipping sauce.
Did You Know?
Sai oua vendors at Luang Prabang morning markets start preparing their sausages before dawn, and the best ones sell out by mid-morning.