Cambodian Beef Sausage
Cambodian Beef Sausage is a popular and delicious traditional dish made from a blend of beef or pork with a moderate fat content. This recipe reflects the culinary traditions of Cambodia and is beloved in various Asian countries.
To create this flavorful sausage, the main ingredients include beef or pork cut into small pieces, leftover rice, minced galangal, minced garlic, oyster sauce, optional chilies for spiciness (known as twa ko), fish sauce, Nam powder, and Chinese BBQ pork seasoning. These elements come together to form a well-balanced mixture with a rich and savory taste.
The preparation process involves mixing all the ingredients together, excluding the rice. The rice is added last to prevent it from sticking. Both regular rice and sticky rice can be used in this recipe, providing flexibility in texture and flavor. The mixture is then stuffed into pork casings, which have been thoroughly washed inside and out to remove any excess salt.
Once the sausage mixture is securely encased in the casings, they are twisted into small links. To allow the flavors to meld and the sausage to set, some cooks choose to air-dry the sausages on a rack for a few hours or leave them out in the sun. This step is crucial for achieving the desired texture and flavor profile.
The finished Cambodian Beef Sausage can be stored in the freezer for future use, making it a convenient and versatile dish that can be enjoyed at any time. This recipe showcases the culinary expertise of Cambodia and offers a delectable dish that is sure to be cherished by those who taste it.
|3 1/2 lbs of beef or pork with 25% fat cut to small pieces|
|1 cup of left over rice|
|1/2 cup of minced galangal|
|1/2 cup of minced garlic|
|3 to 4 tablespoon of oyster sauce|
|1 tablespoon of chilies for spicy twa ko (optional)|
|3 tablespoon of fish sauce|
|1 package of Nam powder (use the clear bag inside also)|
|1 package of Chinese BBQ pork seasoning (some have 2 pkg in one envelope)|
|Pork casing (wash the outside and inside real good because it has salt in it.)|
Directions to make Cambodian Beef Sausage
- Mix everything together (except the rice), then add the rice last so the rice won’t stick.
- You can use regular rice or sticky rice.
- Stuff the twa ko in the casing and twist into small links. I put on the rack and fan dry for few hours or dry under the sun. Twa Ko can be kept in the freezer for later use.
Related Recipe: Cambodian Banana Bread Recipe
Serving Size: 4
Calories Per Serving: 824