Step 1

Start by rinsing the pork casings to remove all the salt, and run water all the way through the casings.

Step 2

Soak the pork casings in warm water for about 1 hour before using them. They should be soft and slick making them easier to use.

Step 3

While the pork casings are soaking, start making the ingredients for the sausage mixture.

Step 4

In a pestle and mortar combine lemongrass, Kaffir lime leaves, shallots, and garlic cloves. Grind until everything is mixed well.

Step 5

In a large bowl, combine the ground pork, pork belly fat, and mixed herbs together.

Step 6

Season with sugar, fish sauce, and chili powder. Use your hands and mix well.

Step 7

Let the mixture marinate until the pork casings are ready or at least one hour in the fridge.

Step 8

Take one end of the sausage casing and attach it to the end of a sausage funnel or sausage stuffing machine.

Step 9

Having an extra set of hands in the kitchen is helpful so that one holds the slippery sausage casing while the other one pushes the meat through.

Step 10

Slowly stuff the casings into long coils. Ignore any air bubbles that form in the sausage stuffing process.

Step 11

Once you have about 5 to 6 inches stuffed, tie a knot at the end of the sausage.

Step 12

At this point, you can either continue stuffing the pork casings into coils. Or you can pinch off the casing every 5 to 6 inches to make sausage links. Don’t forget to tie the ends using twine.

Step 13

Grill the sausages on low heat for about 35 minutes until golden brown.

Step 14

Allow sausages to rest for 5 minutes before cutting up and serving