Soured Sausage on Sticky Rice

Galangal is a root that goes by many names. Sometimes it can be found being called “Blue Ginger”, or “Thai Ginger”, or being spelt “Galangale” or “Galanga”.

It is an essential ingredient in South East Asian cooking, especially Thai cuisine. It parts a tender sweetness and spiciness to dishes as well as a pleasant sharpness. It has many medicinal properties and can be found in many  remedies including processed and nautral herbal ones..

It is a fundamental ingredient in the Thai soup “Dtom Kha Gai”, meaning Boiled Galangal Chicken (soup) and not Boiled Chicken Leg (soup) as I thought it was for many years….. 😯 😆 .

Recently we served up some warm Galangal Soup as an Amuse Bouche.


Warm Galangal Soup with Galangal Infused Cream.


Furthering our sausage making adventures we prepared some Soured Laotian Style ones.


The recipe is basically similar to the normal Laotian Style Sausage, however some cooked and washed Sticky Rice is added along with some Rice Water.

It is then allowed to “sour” at room temperature for two days so that the flavour can develop, before being stuffed in to the casings then refrigerated to slow down the process.

It is cooked at a slightly higher temperature than normal and for a shorter time.



Our diners (especially the Spanish) enjoy it when we serve Sticky Rice.

Sticky Rice also goes by the misnomer Glutinous Rice, though it contains no Gluten.

The rice has a high content of starch which makes it sticky when cooked. It needs to be soaked for a while before being steamed.

I think that it should be called Laotian Rice, hence that is the name it is given at the restaurant. 🙂 .


We served it as four individual mouthfuls.


We wanted to serve it with some  Laotian Style Tomato Chutney, but that would clash with our “Ping Gai” dish.


8 thoughts on “Soured Sausage on Sticky Rice

  1. “Laotian Rice” — I like that.

    The sausages look delicious. A little thinner that the typical sai oua, which is interesting. I don’t think I’ve ever had it with dill, but I guess I’ll have to try that.

  2. Clash? Ping gai and jeao maclen? I’m afraid I’ve been very gauche.

    I’d forgoten what a complete joy it is to read your posts, and I’ll forever more call it Laotian rice, never to be confused with that sticky Japanese stuff.

  3. Tammy, I asked for a recipe a little while ago Don was kind enough to share it with me so I shall continue the trend =)


    Here is the basic recipe for our version of the Lao Style Sausage.

    The fat to meat ratio is very important, we use 1:5, but it is all down to personal taste.

    This recipe will produce about 3kg.

    2kg         Coarse Minced Pork Neck           
    400g       Coarse Minced Pork fat                                
    20g         Chopped Coriander Stems (Cilantro)
    100g       Finely Diced Shallot
    10g         Chopped Garlic                                                
    50g         Chopped Spring Onion (Scallions)
    7              Finely chopped Lime Leaves                                     
    70g         Finely Chopped Dill
    50g         Red Chilli Paste (we make our own, but you can use Red Thai Curry Paste)
    150g       Finely Diced Red Pepper             
    50g         Chopped Lemon Grass, white part only
    5g           White Pepper                                                  
    3tbsp     Fish Sauce
    3tbsp     Soy Sauce
    3tbsp     Oyster Sauce
    40g         Salt
    15g         Sugar                                    
    3              Eggs                      
    100g       Corn Flour (used to help bind the ingredients)
    Natural casings.

    Mix all the ingredients except the Natural Casings. Allow the ingredients get to know each other by placing them in a covered container overnight.

    The following day taste the mixture by taking a small amount and shaping it in to a burger and frying it. Adjust seasoning to your personal taste then stuff in to the Natural Casings and shape as required. Make sure to use a pin to puncture the skin at intervals to allow air to escape.

    We find them best cooked in an oven set to around 150ºC for around 15 minutes.

    They can also be steamed, then browned in a hot pan for colouring.

    Some versions of these sausages appear more “red”. For this you can add a few teaspoons of Paprika Powder to the mix.


  4. Hola Chanhthajone,

    Thanks for your nice comments. Tum Mak Houng goes well with anything 😉

    Hola Tammy and SP,

    I will be doing a step-by-step post on the recipe with photos soon 🙂

  5. Pingback: Bratwurst selbstgemacht. Hier: Laotische Bratwurst - Lotta - kochende Leidenschaft

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