Garlic and Lemongrass Sausage

Homemade sausage is not as hard as one would think. It's delicious and you can use any cuts of meat and spices - the more fat content in the amounts the better, more juicy and moist. My mom taught me how to make this garlic and lemongrass Vietnamese sausage known as Dồi. It's also common to find Dồi with pork blood jelly in it; think of haggis. Vietnamese is known to have Dồi with innard congee. You can also have it with rice, bread, noodle, or just by itself as a snack.

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800 grams of pork shoulder
400 grams of onion
1 bulb of garlic peeled
2 tsp sea salt
2 tsp chicken powder
2 tsp red pepper flakes
3 tsp black pepper
4 tsp sugar
5 tbsp minced lemongrass
2 tbsp fish sauce
6 tbsp oil
bundle of Vietnamese coriander (rau ram) and Thai basil ( 2 cups)
1 to 2 hog casings