LaocookSoured 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….. 
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Recently we served up some warm Galangal Soup as an Amuse Bouche.
Warm Galangal Soup with Galangal Infused Cream.
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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. 
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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.
“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.
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.
Hola Elgin and Somchai.
So we are agreed, we shall all call it “Laotian Rice” from here on…
I love, love, love this with tom muk huang!!!!! My mother makes the best homemade laotian sausage ever.. This goes so well with warm, kao neow
do you have a precise recipe for lao sausage? I would highly appreciate any given advice.
Tammy
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 =)
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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.
NOTES:
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.
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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
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