For the Jeow Som: Using a mortar and pestle, pound garlic, chiles, and salt until it forms a paste-like consistency. Add sugar, fish sauce, and lime and mix with pestle until sugar dissolves. Transfer sauce to a container, cover, and refrigerate.

For the Sausage Casings: Rinse sausage casings 3 times, ensuring the salt is removed. Transfer to a sealed container with enough water to completely cover and let soak in fridge overnight. The following day, one hour before stuffing, transfer casings to a new container with fresh water and soak.

For the Lao Sausage: In a large, nonreactive container, combine meat, fat, salts, and black pepper. Let sit overnight in the fridge. The following day, freeze meat mixture for 30 minutes, then grind. Combine ground meat with lime leaves, shallots, onion, chiles, and garlic and grind again, slowly to not overwhelm the meat grinder. Mix ground meat mixture by hand for 1 minute. Add milk powder and 1 to 1 ½ cups water and mix again until it becomes sticky. Stuff sausage into casings, avoiding any air bubbles. Air-dry in fridge overnight.

Heat smoker to 150°F. Without using too many logs, build a small coal bed. Cold smoke sausages, flipping frequently, until there is color on both sides. Increase temperature to 175°F to 200°F and cook until sausages reach an internal temperature of 155°F. Transfer cooked sausages to an ice bath until their internal temperature decreases below 100°F. Let bloom on a wire rack for 2 hours to dry and gain color. Transfer sausages to dry fridge to chill overnight.

The following day, heat smoker to 250°F to 275°F or oven to 300°F to 350°F. Smoke or cook sausages until internal temperature reaches 145°F, 20 to 30 minutes. Rest 5 minutes before serving.

To Assemble and Serve: Place Lao Sausage on a serving platter with a baggie of sticky rice and a small ramekin of Jeow Som. Garnish Jeow Som with cilantro.