Monday, March 7, 2011
Khmer Lemongrass Sausage (Twa Ko kroeung)
KHMER Lemongrass SAUSAGE or Khmer Twa Ko kreung( Part 1) I have another recipe similar to this recipe in the same blog Cambodian sausage or Twa Ko. This one has kreung in it. If you find this recipe do look for another one in this blog.
3 1/2 lbs of pork shoulder, butt or beef with 25% fat.
Cut meat to small pieces(this is best for all Khmer sausages) Pork belly will give enough fat to the sausage.
1/2 cup of minced garlic
10 kaffir lime leaves, thinly sliced
1/2 cup of minced lemongrass
1/3 cup of minced galangal
3 T of oyster sauce
2 T of fish sauce
1 pkg of Thai nam power (this help to sour)
1 pkg of red Chinese BBQ seasonig power (this is optional for twa ko Kroeung, it make twa ko red color and smell like bbq twa ko, if you don't like it don't put it)
1 to 2 T of crush Thai chilies for hot and spicy sausage (optional)
1 cup of cold rice or left over rice is best
pork casing wash the salt inside and outside.
In a mortar and pestle pound the lemongrass, galangal, garlic, and kaffir lime leaves to paste.
In a big bowl put meat and all the ingredients together mix it well with your hand.
To stuff the sausage into casing
I have Kitchen Aid so I use it to stuff my sausage it is very fast and easy, but if you don’t have one use any kind of clean tube that has a larger top so you can force the sausage into casing, this will take a long time.
After finish stuffing twist the sausages to a link like what I did in my picture. Hang the sausage under the sun to dry for a day or so, Keep the sausages in the refrigerator or in the freezer for later.
Grill or pan fries your sausages like any sausages.
Have fun making them.