[9][6] One commercial producer sells a number of popular variations: original (no chilies), spicy (with chilies), ginger, made with pork blood, and "egg roll-style" made with vermicelli noodles and other egg roll fillings.

[10][11] Hmong sausage is typically grilled at a low heat and served as large slices with steamed white rice or purple sticky rice, another signature Hmong dish, pan fried with blanched cabbage, or with pho soup.

Reflecting the diverse backgrounds of Hmong people, some restaurants offer "Thai-style" or "Lao-style" preparations.

[2] Chef Yia Vang remembered his father teaching him to coarsely chop pork by hand and stuff it into intestine casing with a modified Coca-Cola bottle.

I called my mom, because I wasn't sure, but I remember as a kid she chopped it up and put it in this casing..."[15] Hmong Americans tend to make the sausage a foot or more long and very thick, then eat it fresh or freeze it to preserve it.

[10][11] Hmong families pass down "secret" sausage recipes and don't disclose the exact ingredients or methods they use.