Twa Ko – Cambodian Pork Sausage Recipe
Twa Ko is a traditional Cambodian pork sausage made with pork, galangal, garlic, crushed roasted peanuts, and cold cooked rice. It is a delicious and easy-to-make dish that is typically served with green papaya salad or Khmer Bok Lahong.
To make Twa Ko, simply mix all of the ingredients together in a bowl. Once the ingredients are well combined, stuff the mixture into pork intestines. If you have a sausage stuffing machine, this process will be very easy. However, if you do not have a sausage stuffing machine, you can use a funnel or a water bottle with the end cut off. Stuff the sausage mixture into the intestines until they are tightly packed.
Once the sausages are stuffed, you can cook them immediately or store them in the refrigerator or freezer for later. To cook Twa Ko, simply grill or pan-fry the sausages until they are cooked through. Serve the sausages with your favorite dipping sauce and enjoy!
|2 lbs of beef or Pork with fat|
|¼ cup of minced galangal|
|¼ cup of minced garlic|
|½ cup of minced lemongrass|
|½ cup of cold cooked rice|
|3 tablespoon of fish sauce|
|1 tablespoon of minced Kaffir lime leaves|
|1 ½ tablespoon of sugar|
|4 tablespoon of crush roasted peanut|
|2 tablespoon of Nam Powder (this help to get sour)|
Directions to make Twa Ko – Cambodian Pork Sausage Recipe
- Pork intestine for stuffing wash it well.
- Mix all the ingredients together (Put the rice last) well combine then add the rice mix well.
- If you have Kitchen Aid or any sausage stuffing machine do so but if you don’t have it you have to find any tube that is large enough or bottle of water and cut it to make an opening so you can stuff the meat mixture in. Tight it to small round size or any size you like.
You can serve with green Papaya salad or khmer Bok Lahong.
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Serving Size: 2
Calories Per Serving: 1256