Hmong Sausage

Hmong is a Vietnamese pork sausage. The Hmong are an ethnic group from the mountainous regions of China, Vietnam, Laos and Thailand.

Pork shoulder, semi-fat pork trimmings, pork belly, jowls, back fat1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Ginger, grated45 g3 Tbsp
Garlic, chopped25 g8 cloves
Thai chilies, chopped30 g2 Tbsp
Green onion20 g2 stalks
Cilantro, chopped20 g2 Tbsp
Lemon grass, chopped20 g2 Tbsp
Lime juice30 ml1 oz fl
  1. Separate lean meat from fat.
  2. Grind lean pork through 1/4” (6 mm) plate.
  3. Grind fat pork through 1/4” (6 mm) plate.
  4. Add salt to lean pork and mix/knead until sticky.
  5. Add remaining ingredients and mix again.
  6. Finally add fat and mix all together.
  7. Stuff into 36 mm hog casings.
  8. Refrigerate.
  9. Cook before serving.
Lemon grass is an essential ingredient in many Asian cuisines. Its flavor is reminiscent of lemon, but lighter.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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