Hmong sausage is a country-style sausage that is coarsely ground and usually made from pork. It has a lot of Southeast Asian flavors, like ginger, cilantro, chiles, and garlic.
This tasty sausage was based on a similar recipe in Cooking from the Heart: The Hmong Kitchen in America by Sheng Yang, which is the first English-language Hmong cookbook. If you don’t know much about the Hmong, they are a Southeast Asian group of people who fought with us in the Vietnam War.
Like most Hmong people, who used to be farmers in Laos, Vietnam, Thailand, and Burma, Hmong sausage is made in the country style. They are also well-known hunters, and Yang’s book has some great game recipes that I’ve used here, like Hmong squirrel stew and Hmong-style larb.
For this country sausage, you’ll need a coarse grind, not a very fine grind like you use for Vietnamese sausage. I prefer this, as the Vietnamese sausage just seems a bit too bouncy for me.
As for ingredients, the dominant flavor besides the pork is ginger. Sheng Yang’s recipe calls for a full cup of minced ginger. I chose to cut that down, but you could go with more.
I also added chopped fresh cilantro, because I really like fresh herbs in my fresh sausages. I am guessing Sheng would not mind.
You can eat Hmong sausages by themselves, with rice, in a stir fry, in a bowl of pho (one of the best soups in the world), or in a bahn mi sandwich (also one of the best sandwiches in the world).
Once made, they will keep a week in the fridge, and they freeze well. If you want, you could smoke them, but I’ve never eaten them that way; I usually grill them.
New to making sausage? You can find my detailed tutorial on how to make sausages at home here.
Hmong sausage is a tasty treat that is popular in many cultures. With its characteristic blend of seasonings and meats, Hmong sausage has a unique flavor that is beloved by many. However cooking this type of sausage properly in the oven requires knowing a few tricks.
In this comprehensive guide I’ll walk through everything you need to know to cook delicious Hmong sausage in the oven. You’ll learn about prep temperature, cook times, checking doneness, and serving ideas for flawless home cooked Hmong sausage.
How Long Does Hmong Sausage Take to Cook in the Oven?
When cooking Hmong sausage in the oven the ideal temperature is 350°F. At this temperature Hmong sausage takes approximately 20-25 minutes to fully cook and reach a safe internal temperature.
However, cooking time can vary based on:
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Thickness of the sausage – Thicker sausages may require 5-10 more minutes.
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Doneness preference – Cook 5 minutes less for a juicier interior.
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Oven inconsistencies – Older ovens may run hot or cold.
For food safety, Hmong sausage should always reach an internal temp of 165°F checked with a meat thermometer.
Preparing Hmong Sausage for Oven Cooking
To ensure your Hmong sausage cooks evenly in the oven, take these preparatory steps:
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Prick the sausages all over with a toothpick – This prevents bursting.
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Place sausages in a baking dish – Leave space between each one.
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Add 1/4 cup water to the baking dish – Keeps sausage moist.
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Preheat oven to 350°F before cooking.
Proper prep creates the best environment for cooking Hmong sausage thoroughly in the oven.
Choosing the Best Oven Temperature
An oven temperature of 350°F works perfectly for cooking Hmong sausage. Here’s why:
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Heats sausages evenly from outside to center.
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Allows sausage to cook through without burning exterior.
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Enables interior to reach safe temp of 165°F.
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Retains moisture so sausage stays juicy.
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Provides textural contrast between snap of casing and tender meat.
While thickness and doneness preferences may alter cook time, an oven temp of 350°F gives the best results for Hmong sausage.
Step-by-Step Guide to Cooking Hmong Sausage
Follow these simple steps for flawlessly cooked oven Hmong sausage:
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Prepare sausages as outlined above.
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Preheat oven to 350°F.
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Place sausage baking dish in preheated oven.
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Bake for 10-15 minutes then carefully flip sausages.
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Cook 10-15 minutes more until browned and cooked through.
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Check internal temp using meat thermometer – should reach 165°F.
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Remove from oven and let rest 5 minutes before serving.
With this easy oven method, your Hmong sausage will turn out perfectly juicy and flavorful every time.
Tips for Checking Doneness
Checking that your Hmong sausage is fully cooked is important for food safety. Here are some methods:
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Use a meat thermometer to check internal temp reaches 165°F. This is the best way to ensure doneness.
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Check overall color – should be browned on outside and even color inside when cut.
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Look for firm, springy texture when pressing sausage. Mushy means undercooked.
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Prick sausage and check juices run clear not pink/red.
Following these techniques guarantees your Hmong sausage not only tastes great, but is safe to enjoy as well.
Serving and Storing Leftover Hmong Sausage
Once cooked, let oven baked Hmong sausage rest 5 minutes to distribute juices before slicing and serving. Here are some tasty ways to enjoy it:
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Slice and serve with rice and vegetables for a complete meal.
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Dice up and add to fried rice, pasta, omelets or pizza.
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Grill or pan fry for sandwiches, tacos, or appetizers.
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Enjoy on a charcuterie or cheese board.
Store leftover cooked Hmong sausage in the refrigerator for 3-5 days or freezer for 2-3 months. Reheat gently before serving.
With its addictive seasoned flavor, oven roasted Hmong sausage makes for amazing meals, snacks and treats.
Now that you’re armed with all the information for achieving Hmong sausage success in the oven, you can add this tasty sausage to your cooking repertoire. In no time, you’ll be impressing family and friends with your oven roasted Hmong sausage skills. Just remember—prep properly, 350°F, and use a meat thermometer. Enjoy!
How to cook hmong sausage in oven?
FAQ
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