Hmong Sausage

I picked these up at Jungle Jim's yesterday and while they look like they would be delicious grilled, does anyone have any ideas for how I might incorporate these into a recipe? I'm sure they would be good served a la Thai sausages but I got enough that I would like to try to incorporate them into something.

I've mostly seen these cured sausages grilled or fried and served as a side or main in MN and WI. Accompaniment can include regular or sticky rice and raw vegetables and chili pastes.

The uncured sour / fermented / fresh pork products including sour sausage and sour ham seem to be more commonly incorporated into comfort dishes like fried rice with ginger and egg, fried rice balls (http://kathynomnom.blogspot.com/2013/06 ... -pork.html), and salads. I'd certainly have no problem tossing well-crisped cured sausage bits into fried rice or salads, though. Breaking the sausage up, saucing, and serving with a runny fried egg a la some Thai and Mexican dishes also feels right to me.

I note that the Hmongtown Market (http://www.hmongtownmarketplace.com/welcome.html) now includes a direct link to an LTH thread on Hmong Food and Culture curated by Rene G with some observations by me. I am lucky to eat up there more than I get a chance to post about it.

Why not just follow the serving suggestion and eat the sausages with a mess o' whole, unpeeled ginger roots (or rhizomes, I guess)?

By the way, this is probably obvious to everyone, but the package's secret message ("HNYUV NPUA HMOOB") works out to "HUM, PUNY HOBO VAN!"

cilantro wrote:By the way, this is probably obvious to everyone, but the package's secret message ("HNYUV NPUA HMOOB") works out to "HUM, PUNY HOBO VAN!"

If only the secret message were directed at someone named Hoover, it might be interpreted as "HUMP A BUNNY, HOOV!"