Laos Spicy Pork Sausage Recipe Sai Kok - Flavorful & Easy to Make (2024)

Learn how to make delicious and flavorful Laos pork sausage and the important ingredients that are used in this dish.

Laos sausage is one of the most beloved dishes in the country. This herbaceous sausage is absolutely flavorful and filling. If you are looking for a different type of sausage recipe to try, you might just give this delicious one a go!

My kids absolutely love having this dish growing up. For me, it's easy enough to create a large batch of sausage links that I can freeze up for future meals.

All About Laos Pork Sausage

Laos pork sausage derives its flavors from the use of kaffir lime leaves, lemongrass, shallots, and garlic. It's often paired with sticky rice and papaya salad during a family dinner gathering.

You'll find the sausages often scored and cooked until extra crispy. That crispy casing often provides that bit of texture that makes this sausage so divine.

Where did Laos Sausage originate from?

Laos sausage known as sai kok originated from Isan region of Northeastern Thailand. Laos sausage originates from Isan cuisine.

What does Laos Sausage taste like?

Laos sausage has a deeply, flavorful and distinct taste. It is a pork sausage filled with minced lime leaves, shallots, lemon grass and tons of other spices. The sausage is often grilled, allowing the succulent meat flavors to expand as well as the pork belly to release it's flavors.

What are other names for Lao sausage?

Lao sausage when translated from Laotian to English often has different spellings due to the phonetic spelling of the typescript. Below are some of the names that you'll find Lao sausage under:

• Sai Oua
• Sai Uau
• Sai Uah
• Sai Grok
• Sai Gok
• Sai Kok

How do you pronounce Lao Sausage and what does it mean?

Sai means inside in Lao and is pronounced like "sigh". Kok (as well as the other phonetic spelling variations) means sausage, which rhymes with clock. So it literally means "inside sausage."

Other Regional Variations

Like most recipes, often families adapt the recipes based on their personal preferences. This Lao sausage can also be found made with pork rinds to give an extra crunch to the sausage. You can also find them with cilantro or galangal included in the pork mixture. In spicy versions of Lao sausage, chili flakes or minced bird's eye chilis are used.

Thailand's version of this recipe incorporates shrimp paste inside of the sausage mixture.

Asian Grocery Store List for Laos Sausage

Ground Lemon Grass

Lemon grass can always be found in the fresh vegetable aisle. However, there's a new jar of minced lemon grass that you can also find, which will help with real estate in your refrigerator and shelves. I prefer the fresh kind, well, because it's fresh.

Kaffir Lime Leaves

Kaffir lime leaves can be found in the fresh produce section as well.

Pork Belly

Pork belly can be found at the Asian grocery store for a great deal. I would caution that you may need to remove the outer skin. If you can't handle remnants of pig hair still on the skin, I would highly recommend buying pork belly at Costco.

Pork Casing

You can purchase pork casings at any Asian grocer, but I've found it easier using the dry casings (these are the specific ones I purchase online).

Tips and Tricks Before Making Laos Sausage

Lao Sausage without Casing

You don't have to use casing. This sausage is great without the casing too. You can serve it up with sticky rice and even jasmine rice for a wonderful, filling meal.

Grill or Toaster Oven for Sai Kok - Lao Sausage

I would highly recommend grilling the sausage, as it will give the texture that Laos sausage is known for. However, if you are short on time, you can always use a toaster oven to roast the sausage as well.

Tooth Pick

I would recommend using a tooth pick to poke holes in the sausage before grilling to allow the sausage casing not to balloon and break during the cooking time.

Kitchen Aid Mixer

I will say that a Kitchen Aid sausage stuffer has helped take my Lao sausage making up another level by making it so easy to stuff them quickly.

Use Kitchen Gloves to Mix Lao Sausage

When mixing the ingredients, I would recommend getting some food grade gloves to combine the mixture together to save your sensitive nails and hands.

Marinading Time for Sai Kok

If you have time, allow your pork and herb mixture to meld in the refrigerator for about an hour.

Preparing Casings for Lao Sausage

Rinse the sausage casing and allow it to soak for about 15 minutes, which will make it easy for you to slide it on your sausage stuffing apparatus. Next, allow water to run all the way through the casing to remove any impurities and additional salt inside of the casing.

How to Make Authentic Lao Sausage Recipe - Sai Kok

This is for serving 10 people with approximately 20 sausage links.

Ingredients for Lao Sausage

• 6 pounds of ground pork (a chunky grind)
• 2 pounds of pork belly fat, diced
• 4 tablespoons of lemon grass, ground
• 3 shallots, ground
• 1 clove of garlic, ground
• 10 kaffir lime leaves, ground
• 1 large white onion, chopped
• 3 tablespoons of brown sugar
• 1 tablespoon of MSG (optional)
• 1 tablespoon of salt
• 3 tablespoon of fish sauce
• 1 tablespoon of chili powder
• 1 package of pork casing
• twine, for tying the sausage

Instructions for Making Lao Sausage

1. Soak the pork casing for about 15 minutes. Rinse the casing in water to remove additional salt.
2. Mix all of the ingredients together with the exception of pork casing. Allow the mixture to marinade for at least an hour in the refrigerator.
3. Stuff the casing with the mixture.
4. To cook grill the sausage for 20-30 minutes until golden brown.
5. Serve with sticky rice and fresh herbs (like lettuce and mint).

Preserving Lao Sausage Sai Kok

To preserve extra sausage links, freeze them in a freezer safe bag for up to 6 months.

Frequently Asked Questions About Sai Kok, Lao Sausage

What do you eat with Laos sausage?

Laos sausage is served with sticky rice, papaya salad, and jaew dipping sauce. This traditional sausage is made with ground pork, pork belly, kaffir lime leaves, and lemongrass.

Summary About Lao Sausage Recipe

Lao Sausage is a distinctly flavorful sausage dish that will be sure to delight most palettes. It has an undeniable flavor profile, and the need for sticky rice to balance and neutralize all the flavors is important.

If you are looking to try a homely Lao recipe, this is one you should absolutely try at least once.

Other Recipes from Laos You Might Like

If you liked this traditional and authentic recipe from Laos, you will absolutely love these recipes as well:

• Larb Gai - Minced Meat Chicken Salad
• Lao Tapioca Dumplings with Pork
• Lao Carmelized Pork and Eggs - Tom Khem
• Lao Khao Piak Khao Gai
• Lao Pickled Cabbage with Pig ears - Som Pak Galum
• Lao Homestyle Fried Quail

Yield: 10

Prep Time: 30 minutes

See Also

Perfect Biltong Recipe—South African Beef Jerky - Greedy Ferret

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Delicious and flavorful Lao sausage recipe (Sai Kok)

Ingredients

• 6 pounds of ground pork (a chunky grind)
• 2 pounds of pork belly fat, diced
• 4 tablespoons of lemon grass, ground
• 3 shallots, ground
• 1 clove of garlic, ground
• 10 kaffir lime leaves, ground
• 1 large white onion, chopped
• 3 tablespoons of brown sugar
• 1 tablespoon of MSG (optional)
• 1 tablespoon of salt
• 3 tablespoon of fish sauce
• 1 tablespoon of chili powder
• 1 package of pork casing
• twine, for tying the sausage

Instructions

1. Soak the pork casing for about 15 minutes. Rinse the casing in water to remove additional salt.
2. Mix all of the ingredients together with the exception of pork casing. Allow the mixture to marinade for at least an hour in the refrigerator.
3. Stuff the casing with the mixture.
4. To cook grill the sausage for 20-30 minutes until golden brown.
5. Serve with sticky rice and fresh herbs (like lettuce and mint).

Notes

To preserve extra sausage links, freeze them in a freezer safe bag for up to 6 months.

Nutrition Information:

Yield: 15Serving Size: 1
Amount Per Serving:Calories: 766Total Fat: 53gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 229mgSodium: 953mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 63g