These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in tinfoil like we've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices.
Ingredients 
500 gms Pork Mince
2 Tablespoon Pork Fat
1/2 Teaspoons Sugar
1/2 Teaspoon Salt
1 Level Tablespoon Black Pepper
100 gms Crushed Ice
25 gms Garlic
A Food Processor/Blender
Preparation
1. Put the pork mince and fat into the blender, add the garlic, sugar, salt and pepper and blend together until the meat is smooth.
2. Crush the ice, if you don't have an ice crusher, place it in a bag, wrap a towel around it and bash it with a rolling pin to break it up.
3. Add the cruched ice to the mix and blend it until the ice is thoroughly mixed into the pork. As the sausage cooks the ice crystals melts creating a spongy texture in the sausage.
4. Roll the pork into large sausage shapes, you may find it easier to put a large lump of the meat onto tinfoil and roll the foil around the sausage. They should be wrapped completely in the foil before steaming. If you can get banana leaves, roll them in those, and tie with twine.
5. Steam in a Chinese steamer for 20 minutes.
Serve With
Fragrant Rice
Chillies
Green Vegetables
Comments (7)
i leave in thailand, ubon Ratchathani
thank you for manu mu yor.
ชั้นต้องทำงานภาษา E เกี่ยวกับเรื่องหมูยอ
ฉันขอบคุณ ที่คุณ สร้างเว็ปนี้ขึ้นมา
เพื่อให้ฉันได้ศึกษาเกี่ยวกับหมูยอ
thank you very much .....
Posted by fonny | February 4, 2006 10:57 AM
Posted on February 4, 2006 10:57
I was so excited when I found this recipe for mu yor-- I love mu yor! Thank you so much. Everything came out fine--except that it was exceedingly salty. I followed your recipe closely, but actually used less salt and pepper than you listed, since it seemed to be so much when I measured it out. I was wondering if maybe "3 Tablespoons Salt and 2 Tablespoons Black Pepper" could have been typos?
Anyhow, I love the idea of making your own mu yor, with only the best ingredients :)
Posted by ranida | April 29, 2006 2:20 AM
Posted on April 29, 2006 02:20
I do apologise for this, its completely wrong in several ways, the salt should have been pork fat (and that was the Kg equivalent), only a little salt is needed, garlic was missing.
The above is the ingredients according to my mother, I'll check it again when I next make it.
Posted by Appon | April 29, 2006 8:30 AM
Posted on April 29, 2006 08:30
Thank you for the modified recipe. I am making it as we speak, and look forward to it! :) I have fond memories of eating "guay jup" with mu yor as a child in Ubon. mmmmmm.... I don't suppose you have any recipes for "guay jup"? (The traditional kind.)
Posted by ranida | May 3, 2006 11:48 PM
Posted on May 3, 2006 23:48
Do you have any recipies for Issan Sausage or Sai Oaha, not sure of spelling but from Chiang Mai.
Thankyou Jao
Posted by Duangkamol | May 13, 2006 11:53 PM
Posted on May 13, 2006 23:53
Hello
Your site is very interesting, I like it very much. But there is one recipe that I would love to have if you can help with it and email it to me, that is (Yum Moo)white pork sausage, it is a very delicious. I look forward to here from you soon. have a wonderful day. Thanks.
Fawzi
[Appon]
Try this:
http://www.khiewchanta.com/archives/2005/09/thai_steamed_po.html
Posted by fawzi | November 17, 2006 2:43 PM
Posted on November 17, 2006 14:43
Thank you very much for it I like Mu Yor so much and I have many thai menus also and how to cook it so you can visit
www.thai-menus.blogspot.com
Posted by nok | August 28, 2007 7:06 AM
Posted on August 28, 2007 07:06