Omg I can not wait to make this for my mom! Our local Lao lady only makes them with peppers and my mom can’t eat peppers anymore so I’m going to attempt to make a small batch for her to try. I’ve been putting it off cause it seems so time consuming but it’s worth a shot since it’s only a small amount . Love all of your videos btw. Much love from your neighboring country Cambodia ❤️
I love Sai Oua. I have been trying to learn how to make them for so long. Will definitely try your recipe. Your presentation is 10/10. Please, good if you can go through your list of ingredients in a bit more details. Well spoken, from such a lovely Laotian lady. Thanks for sharing of our delicious mouth watering cultural food ..ຂອບໃຈຫຼາຍໆ
Today I made this super easy and delicious sausage recipe. This recipe is comparable to the Lao sausage at a local Lao restaurant here in Orange County. Thank you for another easy to follow , delicious recipe.🥰🙏🙏
Wow..i really enjoy watching all your cooking videos. Your so detailed. I didn't know how easy it was making sausage. I love theses. We just came from the Signal Temple for the Laos New year, and that's pretty much the only time i get to eat the Laos sausage.. thanks again for the video. I must try..
@@HouseofXTia Ok, it's similar to Thai sausage then....as it ferments, it becomes more tasty with a complex layer of flavors. I'll try a batch with 1 day of fermentation, then 2. Your recipe looks spot on, I was looking for those combination of ingredients for a long time!
Hi Tia, I enjoy making Sai Ua but I've never included sticky rice or noodles in my recipe. The sai ua that I have tried with sticky rice in it was a fermented sour sausage which was tasty. Are either of your variations fermented or would they be if you air dried them? Does including the sticky rice cause the fermentation or is it the air drying? I really enjoyed your introductory video! TIA, Will
Haha, old school cut off bottle tops. I gave my mom a kitchenaid blender and bought her a meat grinder/sausage stuffer. She went back to that old school cut off bottle top when she makes her Cambodian sasuages.
i would bake on 350 for 20-25 min then hit with a high broil for 5 min flipping halfway through. you can also grill them on low-med heat for 25-30 min.
+allstar904 i had the shoulder coarsely ground but you can use any cut. padaek is traditionally added. i don't make my own but the pantai brand is pretty close to being authentic!
it's fermented fish sauce. the brand i use is by pantai - you can find a photo of the bottle in my "what's in my thum mak hoong tub video". the green cap i used was cut off of a liter soda bottle.
you can roll them as is or even form them into patties (w/o casings). i purchased the pork casings from a local grocery store (very inexpensive, about $3/bag). you can try a butcher shop if you're looking for them!
Since my husband doesn't eat pork, is there a beef casing instead of the pork casing or is there a way I can substitute the HOG casing with something else... need some suggestions. Thank you 🙂
Does the sticky rice make the outside of the sausage somewhat sticky? Do you know what does? Trying to achieve that stickiness and can't seem to figure out what creates that.
I used 1 pound. I don't know the proportions but you can go to a butcher and ask for skin on center cut pork belly. Each slice/slab will have three distinct textures: a thin layer of skin, thick ribbons of silky fat, and streaks of reddish-pink meat. I tend to choose the one that is leanest in fat. Hope that helps!
Ok! I want make some requests after checking out your videos. Jeo mak kua and Aught Lam (I'm not sure how to spell these in English... hopefully you understand what I'm trying to say)
+Kristy this is prob one of the only recipes that has msg. i don't normally cook with it but my mother insisted. you can totally omit it (taste just fine) but keep in mind, msg is usually already an ingredient in your fish sauce/padaek.
I was looking for Lao recipes and I happen to land on your video... Wow! You are good at informing Lao recipes and very beautiful I would like to marry me please say yes ....I'm serious 😍😍😍😍😍
hahaha quite a compliment. thank you for the comment! follow me on facbook/instagram for more food photos and don't forget to subscribe to my channel :) xoxo
Another great video. Can't wait to make these this summer. Would love to see a video on how to make Lao beef jerky
+Uncle Jessy thank you! jerky is on the list :)
Can’t believe I made it and succeeded. thank you so so much for the recipe
Great job! Did you use a bottle cap to stuff the casing?
I'm an American living in Cambodia and miss Lao food so much. Great video, I will try to make this. Cop Chi lai.
thank you! good thing you're close to the country. what are you doing in Cambodia? I hear it is beautiful!
Omg I can not wait to make this for my mom! Our local Lao lady only makes them with peppers and my mom can’t eat peppers anymore so I’m going to attempt to make a small batch for her to try. I’ve been putting it off cause it seems so time consuming but it’s worth a shot since it’s only a small amount . Love all of your videos btw. Much love from your neighboring country Cambodia ❤️
love love love this comment. please let me know how it turns out and if your mama approves!
Thank you! I will make this tomorrow and love the bottle cap tip!!
Haha just a trick I picked up from mama! Enjoy 🥰
There is a spicy condiment which goes well with this sausage. You don't happen to have a recipe for that do you? Thanks so much for sharing this!
Yes I so, I believe you're thinking of jeow som which is a spicy ginger dipping sauce: th-cam.com/video/_8jlh5SkFj8/w-d-xo.html
I love Sai Oua. I have been trying to learn how to make them for so long. Will definitely try your recipe. Your presentation is 10/10. Please, good if you can go through your list of ingredients in a bit more details. Well spoken, from such a lovely Laotian lady. Thanks for sharing of our delicious mouth watering cultural food ..ຂອບໃຈຫຼາຍໆ
thank you! the detailed ingredients are listed in the description box of each video, were you not able to find it?
Looks fantastic X Tia! Great video tutorial. I love the addition of pork skin. Using the bottle top. Classic!
+Sou Seuasingnouane sometimes old school is always best!
I love your channel! So many great recipes
thank you! please tag me if you've remade/posted any of my dishes :)
Today I made this super easy and delicious sausage recipe. This recipe is comparable to the Lao sausage at a local Lao restaurant here in Orange County.
Thank you for another easy to follow , delicious recipe.🥰🙏🙏
That's amazing! What restaurant in oc? I go pretty often for Vietnamese food!
Vientiane Lao and Thai restaurant in Garden Grove .
a few people have recommended. will try it! thank you :)
Wow..i really enjoy watching all your cooking videos. Your so detailed. I didn't know how easy it was making sausage. I love theses. We just came from the Signal Temple for the Laos New year, and that's pretty much the only time i get to eat the Laos sausage.. thanks again for the video. I must try..
thank you! hope you give it a try :). tag me if you post any pics!!
What a smart method to fill the sausage casings! 👏👏
haha it's time consuming but gets the job done
My favorite. thank you so much for sharing your awesome delicious recipe :)
+Kai Luang your welcome and thanks for reaching out via facebook and sharing your photo!
This looks like something I could do! Looks delicious.
HAHA HI BIRKEN MAN!
Looks great! Is the one with rice hung and fermented before cooking? Or is that only with Thai sausages?
thanks. the rice helps it ferment and can be sun dried but I've never done it. as for thai sausages - I don't know :)
@@HouseofXTia Ok, it's similar to Thai sausage then....as it ferments, it becomes more tasty with a complex layer of flavors. I'll try a batch with 1 day of fermentation, then 2. Your recipe looks spot on, I was looking for those combination of ingredients for a long time!
yes, do let me know!
Hi Tia,
I enjoy making Sai Ua but I've never included sticky rice or noodles in my recipe. The sai ua that I have tried with sticky rice in it was a fermented sour sausage which was tasty. Are either of your variations fermented or would they be if you air dried them? Does including the sticky rice cause the fermentation or is it the air drying?
I really enjoyed your introductory video!
TIA, Will
they would ferment if you air dried them. the sticky rice is for texture. hope you try out the recipe. have a good week! christina
Hi there, just to check for your sticky rice, do we need to cook the rice first?
yes, cook rice first :)
Haha, old school cut off bottle tops. I gave my mom a kitchenaid blender and bought her a meat grinder/sausage stuffer. She went back to that old school cut off bottle top when she makes her Cambodian sasuages.
ha. same w/my mother!!!!
Holy crap. Can’t believe I just found your channel. I’m gonna make me some Lao sausage!!!! and some jeow. Thx for posting. Will make some tomorrow.
your welcome! send pics via ig/fb if you post!
Looks amazing... Thanks for sharing
your welcome. thanks for watching!
Wow..looks yummy,I loved it
try it out and tag me on insta/fb if you do! enjoy :)
Hi there at what degree and for how long should we cook these. Great video btw it looks delicious!!
i would bake on 350 for 20-25 min then hit with a high broil for 5 min flipping halfway through. you can also grill them on low-med heat for 25-30 min.
My favorite!
+InformativeFisherman so SO good!
Also, can you eat the sausage casings when cooked or take it off before cooking?
yes you can eat the casing after cooking :)
Thanks!!!! It bomb af I made it last night thanks to you!
you're welcome. it's a labor of love. so glad you enjoyed it!
yummy!!!! Thanks for showing the other alternative for making the sausages. i don't have the fancy machine either.
your welcome. it's laborous but worth it with either method!
what cut of pork is best use? cause I see a lot of the fat which gives it that goodness. is the padek traditional??? looks good tho!!!!!
+allstar904 i had the shoulder coarsely ground but you can use any cut. padaek is traditionally added. i don't make my own but the pantai brand is pretty close to being authentic!
Do you have to use coarse ground pork or can you use regular ground pork?
Regular ground pork tends to give this a firmer texture. I like coarse because the meat is a little looser and also has more fat
Merry Christmas 🎁🎄
happy holidays!
What is padaek? Where can I get it,also the green cap you used for filling the sausage inside the casing? Thank you.
it's fermented fish sauce. the brand i use is by pantai - you can find a photo of the bottle in my "what's in my thum mak hoong tub video". the green cap i used was cut off of a liter soda bottle.
Thnx for posting up this
My pleasure
Where did you buy pork sausage casing?
What brand padaek do you recommend?
just a meat market. I use Pantai brand padeak :)
Would be fun if you can also do one session speak in organic/authentic Laotian
.
more like would be funNY. my laotian is english mixed!
Are the sausage casting expensive? Where did u get it? would be a great idea if i make them without the casting just rolling?
you can roll them as is or even form them into patties (w/o casings). i purchased the pork casings from a local grocery store (very inexpensive, about $3/bag). you can try a butcher shop if you're looking for them!
What branch? on Ebay, it is kind off expensive for me.
are you local, in minnesota? i didn't purchase anything from ebay...
can't wait try this one. thanks!
your welcome! enjoy :)
Wow they look absolutely delicious! By the way, what ethnicity are you?
+Jonathan Chin Thank you! I am laotian :)
This is my absolute favorite!!
Sai kaw with sticky rice and tham bach houng 😭❤
so good!
Since my husband doesn't eat pork, is there a beef casing instead of the pork casing or is there a way I can substitute the HOG casing with something else... need some suggestions. Thank you 🙂
not sure if there are beef casings but you can just omit and shape them into patties/meatballs. still just as tasty!
Some butcher shops do have beef casings and you may find sheep or lamb casing at Middle Eastern butcher shops.
THANK YOU Aree Don phrasavath and TIA! 😀
I'm going to make these and suprise my wife. Show her that her falang husband can cook more than just khao niao and jeo het. 555 Thanks for sharing.
whoa! major bonus points in the husband dept!!! please tag me in a pic on fb/ig if you post. love this!
Okay. We're going to Cleveland this weekend. I will pick up some ingredients. :)
Awesome!
+TigerBox HD you're awesome!
Beautiful pinky dress 👚✨👸🏻👍🏼👍🏼
thank you!
How long do you baked it for & at what temp please?!
It depends on the size of your sausages but typically I bake them for 30-35 min at 350 degrees. You can also grill them until cooked through.
this is the first time I've seen padek added to Sai Oua...definitely different
+Bowie Salith you must try! so delish!
เป็นตาแซบเนาะ
Looking very good, although I think we can do without MSG.
your preference! omit it :)
Does the sticky rice make the outside of the sausage somewhat sticky? Do you know what does? Trying to achieve that stickiness and can't seem to figure out what creates that.
yes its the sticky rice and combination of fatty pork :)
Great thanks for advice 😉
your welcome!
How many kilos of pork and what’s the proportion of pork shoulder to pork belly? Can’t find the amount in the description.
I used 1 pound. I don't know the proportions but you can go to a butcher and ask for skin on center cut pork belly. Each slice/slab will have three distinct textures: a thin layer of skin, thick ribbons of silky fat, and streaks of reddish-pink meat. I tend to choose the one that is leanest in fat. Hope that helps!
Love Lao sausage
the best esp with sticky rice!
Good little hack there
Thank you!
So cool👌
+Aubrey Willie awesome. thanks for the support! i see you on ig ;)
sabai dee from France... nice videos... i follow you cos you make delicious foods... my favourite lao food 😘😍
bonjour! glad you're enjoying. have a beautiful day!
I have to make this, my mom use to hang these dry for a day or so then fried it.
Ooooh that sours it just a little. i do like that flavor as well!
Hi, do you have the Lao Sausage fish sauce recipe?
Not sure what lao sausage fish sauce is? Is it a dipping sauce?
I'm from mn too, where can I find the sausage casing?
+shai .reh hi! i can usually find them at festival foods in brooklyn park :). tag me on fb/ig if you make these!
Awesome thank you
welcome!
Is possible to make the lao sausage but without the casing?
sure, it will just be like a meat patty then :)
Yummy
😋
Thanks Christina
your welcome!
My goodness.
I came here to learn how to cook and fell in love instead.
lol
Ok! I want make some requests after checking out your videos.
Jeo mak kua and Aught Lam
(I'm not sure how to spell these in English... hopefully you understand what I'm trying to say)
+albertschwytzle eggplant jeow and beef/chicken stew ;) got it!
You're my hero!! :D :D :D :D
+albertschwytzle you're mine ;)
is that cook rice
yes, cooked sticky rice :)
@kendal morris Its savory not sweet.
+John Cho thank you for clarifying that for him :)
I've ate some that are bit sour. What do I put in there to get that mild sour?
leave it out on the counter overnight or add dill :)
What kind of msg you use
I don't normally use msg but have aji-no-moto brand in my pantry :)
Can I avoid using msg
+Kristy this is prob one of the only recipes that has msg. i don't normally cook with it but my mother insisted. you can totally omit it (taste just fine) but keep in mind, msg is usually already an ingredient in your fish sauce/padaek.
I was looking for Lao recipes and I happen to land on your video... Wow! You are good at informing Lao recipes and very beautiful I would like to marry me please say yes ....I'm serious 😍😍😍😍😍
hahaha quite a compliment. thank you for the comment! follow me on facbook/instagram for more food photos and don't forget to subscribe to my channel :) xoxo
Greatly but you don’t tell us how long she should cook it for
its cooked for 30-40 min in the oven and 25-30 min on the grill :)
lol I use to stuff sausage with my mom casing are so expensive in oiho
what is expensive? just curious bc I don't know what to compare pricing to
@@HouseofXTia well u live in housaton, tx I use to live in Texas fort with, outside of Dallas
@@HouseofXTia wel
well come find out either way lol not talking lets challenge and most lol lets start cooking lol challenge wish the best
@@HouseofXTia its like 8 bucks somewhere for Casing we have seasons
My mom buys them from her cousins and sells them but I'll show her this video so she can make her own
+lucky arlee cute! tag me on fb/ig if she makes them :)
+House of X Tia. Kk😊
+lucky arlee have a good weekend!
you dont put padaek in sai oua
it really boils down to your taste/preference. you certainly don't need to add it :)
Add weed
lol. have you tried it?
i dunno.. she pounded standing up i think this is not authentic
wow! i can only imagine how much more authentic the food will taste if i use this technique while squatting on the ground. thanks for enlightening me!
lol maybe we can both teach something bee safe still don't you
Glad you enjoyed the video! Have a nice weekend
Cute girl, just fall in love with you.
hehe
I take that you want to look good for the show, but my comments is that you mite want to pull your hair back.
Hope you try the recipe! 😉