Hmong Chicken Sausage – Hnyuv Ntxwm

Hmong Chicken Sausage - Hnyuv Ntxwm

Hmong sausage is usually always made with pork. However in my family, we also enjoy chicken sausage (my mother’s clever idea). This simpler and healthier version of hmong sausage is just as mouthwatering as any hmong or southeast asian sausages you will ever experience. No doubt that you’ll also enjoy it as much as my family does. Serve with steamed steamed rice, sticky rice and your favorite chili sambal too!

Ingredients for 6 servings:

1 Natural sausage casing.  Can be found in frozen aisle at asian markets;2 IB of ground chicken;2 thumb sized ginger pieces- peeled then minced;4 lemongrass stalk;1 handful of cilantro, coarsely minced1 TB of Salt or more for taste.

Supplies

sausage machine maker (can get it at wal-mart for twenty bucks, it works well!);optional: strings to tie sausage ends;

DIRECTIONS

1. Take 1 long sausage casing out and soak in warm water for a few minutes before using.
2. mix the remaining ingredients listed above in a large mixing bowl. rub a finger on the mix and taste – adjust with salt if desire.
3. with the sausage casing slip it onto the machine’s funnel. use the machine as directed to stuff the sausage casing. **stuff semi-firm since chicken tend to expand much more than ground pork when cooking.

For those who hasn’t stuffed a sausage before:

Stuff the casing with the meat mixture, making sure to not over stuff. Once the casing is filled, you can tie off the loose end with a piece of string.

4. Bake in oven at 350 degrees. Use a toothpick to puncture the sausage in several areas- you do this so that the juice inside the chicken sausage can pour out. in 12-15 minutes or until golden brown, flip your sausage with a tong(s). Cooking time should take about 20-25 minutes total. Take it out and cut the cooked sausages in thin diagonal pieces and serve with rice and pepper sauce.

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