Laos Som Moo - Pickled Fermented Sour Pork Sausage

Trim and discard the fat from the pork, leaving only lean red meat. This is important because the fact can turn the sausage sour.

Mince the pork meat using a grinder or a processor.

In a large bowl, add the minced pork meat. Knead it for 15 minutes, allowing it to break down and become sticky. This will allow the meat to absorb and incorporate the flavors of the other ingredients.

Once kneaded fully, incorporate  the entire package of Som Moo seasoning, minced garlic, and sticky rice.

Knead the mixture for another 5 minutes until all of the ingredients are evenly distributed.

Next, add in the shredded pork skin. Continue kneading. AFter about 10 more minutes, the skin will have softened and been incorporated into the mixture.

Next, put plastic liner on a cutting board. Add a 1/4 cup of the mixture in the middle of the board.

Make a groove with your fingers and add in the birds eye chiles. Pull the mixture over the chilies.

Roll the film tightly into a small cylindrical, oblong length ways, tightly. Roll up the ends ensuring no air pockets and flatten any knots, ensuring that the packaging is small, compact, and tight.

Roll it again to cover it with aluminium foil to protect from the sun.

Use a plastic wrap to roll a sausage. Add a bird's eye chilli in the middle if desired.

Put the sausage in a dark, room temperature space for at least 2 days. The longer it sits, the more sour it tastes.